Preheat the oven to 400 degrees.
Wash and dry the bird.
Place the parsley, lemon slices and garlic inside the cavity of the bird.
Rub the bird with the butter and sprinkle with the paprika.
Place the bird in a roasting cradle or in a roasting rack and place into a well insulated pan to prevent scorching the drippings.
Sprinkle the vegetables on the rack under the bird.
Let rest for one half hour so the bird come to room temperature and place into the oven on the center rack.Turn temperature down to 350 and roast for 90 minutes, basting occasionally, or until internal temperature of the deepest part of the thigh muscle reads 150 on a meat thermometer.
Remove chicken from rack and let rest on a platter while you make the pan gravy.
Drain away all the liquid from the roasting pan, reserve the fat for another use and separate out the juices.
Add the stock mixture to the pan and place pan over high heat.
Swirl scraping to de-glaze, adding the pan drippings that you separated earlier from the fat.Simmer for several minutes and strain into a sauce pan.
Place the roux in a small sauce pan and place over medium heat.
Stir, beginning to re-cook the roux for 45 seconds and add the stock, in 3 batches, whisking between each addition of stock.
Simmer to achieve sauce consistency.Season when texture is up to snuff and serve with the chicken.