Preheat the oven to 425°F.

Remove the giblets and neck from the inside of the chicken, if they are inside.

In a bowl, combine the butter, salt, paprika, garlic powder, and pepper.

Use an upside-down tablespoon (so that it follows the natural curve of the chicken) to loosen the skin from the chicken breast and drumsticks as best you can.

Spoon some of the butter mixture under the skin onto the breasts and drumsticks and use the tablespoon to spread it around. Spread the rest of it onto the outside of the chicken on top of the skin.

Using kitchen twine, tie the legs tight to the body and tuck the wings underneath. Place the chicken in a rimmed baking dish and pour in the water. (This prevents the fat from smoking in the oven as it drips off.)

Roast, uncovered, for 1 hour to 1 hour and 30 minutes, depending on the size of your chicken, until a meat thermometer inserted into the thickest part of the inner thigh near the breast but away from the bone reaches 165°F. If your chicken is darkening quickly, you can tent with foil to prevent further browning.

Remove from the oven and let rest for 15 minutes before slicing and serving.