Melt the butter, mix it with the dried parsley, thyme and paprika and put it in the freezer to harden once more.
Then cut it into flat pieces and stuff them between the skin and meat of the chicken, which you have rubbed with salt and black pepper inside and out beforehand.
Place the chicken in a greased tray, at the bottom of which you have arranged fresh parsley stalks.
Pour white wine and some warm water over the chicken, rub its skin with butter and put it to bake in moderate preheated oven. From time to time, pour sauce from the tray over it.