Preheat the oven to 428 degrees F (220 degrees C).
Clean the Organic Whole Chicken (1 kilogram), pat it dry with paper towel and set aside.
In a bowl, combine the Salted Butter (250 gram), Spanish Smoked Sweet Paprika (10 milliliter), Cayenne Chili Pepper (4), and Garlic (4 clove). Use a spoon to roughly mash the ingredients together and season with Coarse Sea Salt (to taste).
Use your fingers to rub the paprika butter all over the chicken. Loosen the skin over the breast and push butter into the resulting pocket as this ensures a juicy roast. Any leftover butter should be smeared liberally over the entire bird. Don’t be shy!
Place the chicken in a roasting dish and fill the base with the White Wine (500 milliliter), Bay Leaf (2) and Lemon (1). This aids in steaming the chicken while it cooks. Pop the chicken into the oven and roast at 430 degrees F (220 degrees C) for 20 minutes.
Baste the chicken in some of the cooking liquid, lower the temperature to 355 degrees F (180 degrees C) and return to the oven for a further 40 minutes, basting again at leisure.
When the chicken is ready, the skin should be golden and crispy and the liquid in the bottom of the roaster thickened and syrupy.