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In a mixing bowl, combine breadcrumbs, thyme, lemon zest, paprika, 1 cup butter, and salt. Transfer butter mixture to a disposable pastry bag without a tip or a resealable plastic bag. Cut off the tip of pastry bag (or snip off one corner if using a plastic bag).
Gently loosen the skin on the chicken. Squeeze butter mixture between the skin and the meat.
Rub entire outside of the chicken with the remaining butter.
Season with salt and pepper. Place on a roasting rack set over 1 cup water. The water will prevent the juices from scorching and burning.
Roast until skin is dark golden brown and an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, 45–55 minutes. Transfer to a cutting board; let rest at least 10 minutes before carving.
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