Remove giblets and neck, and rinse chicken with cold water; pat dry. Place chicken in a large zip-top plastic freezer bag. Stir together paprika and next 5 ingredients until well blended; rub over chicken, coating evenly. Seal and chill at least 30 minutes or up to 8 hours, turning occasionally. Remove from marinade, discarding marinade. Place chicken in a roasting pan.
Bake at 425° for 50 minutes or until a meat thermometer inserted in thickest portion registers 170°. Let stand, covered, 15 minutes before slicing.