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1
Preheat the oven to 375 degrees.
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2
Boil enough water to fill half the bottom of a roasting pan.
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3
Wash and dry the chicken.
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4
Remove the first two joints of the wings, and discard.
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5
Stuff the inside of the chicken with thyme, rosemary, sage and two garlic halves.
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6
Rub lemon, salt and pepper all over the chicken.
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7
Rub with remaining garlic, and sprinkle heavily with paprika to coat completely.
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8
Place the chicken on a rack set on top of the roasting pan, and steam over boiling water in the oven for 20 minutes.
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9
Remove from oven, place chicken on a vertical roaster and cross legs to catch inside the bars of roaster (to act as a truss).
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10
Pour off water, and place chicken in pan.
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11
Reduce the oven to 360 degrees, and roast the chicken about 20 minutes longer, until juices from the breast run clear when cut with a knife.
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12
Remove from vertical roaster, and cut off legs at the joint where the thigh meets the body.
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13
Return legs to pan, and roast about 10 minutes longer, until juices run clear.
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14
Allow chicken to rest 10 minutes, then remove herbs from cavity.
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15
Remove skin.
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16
Cut off each breast in one piece, and slice 1/4 inch thick on a diagonal.
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17
To serve legs, remove skin, remove meat from bone and cut into bite-size pieces.
