Preheat the oven to 400 degrees.

Wash and dry the bird.

Place the parsley, thyme and garlic inside the cavity of the bird.

Rub the bird with the 2T soft butter and sprinkle with the paprika.
Season with sea salt.

Place the bird in a roasting cradle or on a roasting rack and place into a well insulated pan to prevent scorching of the drippings.

Slide the onion quarters under the rack under the bird and place into the oven on the center rack.

Turn temperature down to 350 and roast for 90-100 minutes, or until internal temperature of the deepest part of the thigh muscle reads 165 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 butter/flour mixture to the pan and place pan over high heat.

Swirl the butter and flour for a minute or two and then add the stock to the pan, scraping to deglaze.

Bring the stock to a boil and pour the liquid and solids, adding the reserved pan drippings pulled from the fat, into a sauce pan over medium heat. Reduce at a simmer to sauce consistency. .

Season when texture is up to snuff and serve with the chicken.