1 roasting chicken (4 1/2-5 lbs.)
1/2 tsp. coarse salt
1/2 tsp. pepper
1 bunch fresh sage
1/2 tsp. paprika

Preheat oven to 350 degrees. Line roasting pan with foil; set rack in pan. Remove giblets and neck from inside chicken. Rinse chicken under running cold water and drain well. Season outer surface of chicken with paprika. Set chicken, breast-side up, on rack in pan and roast, uncovered, basting with pan juices. Roast for 1 1/2 hours or until juices run clear when inner thigh is pricked with a fork.