Step 1. Thoroughly combine all dry ingredients and generously sprinkle all over whole chicken
Step 2. Refrigerate uncovered, 8-24 hours to dry brine chicken and dry out skin
Step 3. Remove from refrigerator 30-40 minutes before roasting, to come to room temp. Preheat oven to 450֯F. Pat chicken dry and rub thin layer of the softened butter all over it.
Step 4. Roast for 10 minutes, then drop the oven temperature to 400 ֯ F: and continue for approximately 45 minutes.
Step 5. Combine honey, melted butter, paprika and lime juice in a container and glaze chicken 3 times, returning to oven after each glaze, for 5 minutes. Chicken should register 165 ֯ F in the thickest part of thigh.
Step 6. Remove chicken from oven and rest for 10 minutes before cutting.