Preheat your oven to 425°F. This high heat will help to crisp the skin and lock in the flavors.
In a small bowl, combine the paprika, dried thyme, garlic powder, onion powder, salt, and pepper.
Remove any giblets from the chicken cavity and pat the chicken dry with paper towels. Dry skin ensures spices will stick.
Rub the chicken all over with olive oil, then massage the spice mixture onto the skin. Don't forget to season the inside cavity.
Place the chicken breast-side up in a roasting pan and put it in the preheated oven. Roast for about 70 minutes or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Once cooked, let the chicken rest for 10 minutes before carving.