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Preheat the oven to 425Â° F (220Â° C/Gas 7). In a pie pan or a wide, shallow bowl combine flour, paprika, salt and pepper. Put the chicken in the flour mixture, turning to coat thoroughly. Or combine the flour and seasonings in a paper bag or plastic food storage bag.Add chicken pieces a few at a time; shake gently to coat. Put butter in a shallow baking pan; place it in the preheated oven.When the butter has melted, arrange chicken in the baking pan in a single layer, skin side down. Bake for 30 minutes; turn and bake 15 minutes longer, or until chicken is tender and done.r combine the flour and seasonings in a paper bag or plastic food storage bag. Add chicken pieces a few at a time; shake gently to coat. Put butter in a shallow baking pan; place it in the preheated oven. When the butter has melted, arrange chicken in the baking pan in a single layer, skin side down.
1 4 Roast the chicken in the oven for 15 minutes. 2  Reduce the temperature to 375Â°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165Â°F, about 50 minutes to 1 hour more. 3  5 Remove the chicken from the oven and place on a cutting board. 3 Drizzle the oil on the chicken and rub it all over the skin. 2  Season generously inside and out with salt and pepper. 3  Place the lemon and herbs inside the cavity, if using. 4  Place the chicken breast-side up in a large frying pan or cast-iron skillet. 5  4 Roast the chicken in the oven for 15 minutes.