How to cook
It's best to use sea salt for this recipe - either fine or coarse. Prepare the oven dish in which you intend to bake the chicken and spread salt along its bottom, enough to cover it entirely.
Dissolve the paprika and black pepper in the olive oil. Stir and smear the chicken well all over with the mixture.
Wash the lemon very well, cut it in half. Put one half in the chicken's opening and squeeze the juice from the other half over the chicken. Don't peel the garlic cloves, simply stick them with 1 bunch rosemary and a little butter in the chicken's opening, where the lemon is.
The ingredients in the chicken's opening are going to flavor, aromatize and make it juicy. Put the chicken in the oven dish on top of the salt, turn the oven on to 338°F (170 °C) and bake about 1 hour.
Take the oven dish out, place the chicken in a plate and serve.
I recommend taking the salt out of the oven dish immediately after baking because then it dries and becomes rock-like and washing the oven dish becomes a real challenge. You can also place aluminum foil in the oven dish, then place the salt on top, making it easy to clean off after.