Heat oven to 400°. Mix butter, garlic salt, paprika, pepper and salt in a bowl. Rinse chicken inside and out; pat dry. Insert fingers between skin and breast to separate the two. Rub seasoned butter over chicken and under skin. Tuck wings underneath bird and tie together with a piece of twine. Tie legs together with another piece of twine. Place chicken on its side in a heavy roasting pan and roast 25 minutes. Turn onto its other side and sprinkle with several tbsp water; roast 25 minutes more. Turn chicken on its back; roast 10 minutes more. Turn on its breast; roast until skin is crispy and chicken is golden brown, 10 minutes more. Remove from pan and let rest, breast side down, 15 minutes, before carving (remove skin).
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