Rinse the chicken parts and pat dry with paper towel. Cut each chicken breast in two. Remove the chicken wings tips. Add the chicken to a large mixing bowl.
In a small mixing bowl or plate, combine the salt, black pepper and paprika.
Sprinkle the combined dry ingredients on the chicken. Add the thyme and garlic. Use your hands to thoroughly coat the chicken pieces. Cover with plastic wrap and refrigerate for at least one-hour.Note: This can be done a day in advance. Remove the chicken from the refrigerator at least 30-minutes before you are ready to cook it. Preheat the oven to 400 degrees - use the roast setting if you have one.
Add the cup of flour to a plate or bowl.
Add the butter to a full size foil tin pan. Melt the butter in the oven.Note: this takes four to five minutes - do not burn the butter. Remove the pan from the oven. Dust each chicken part in the flour shaking off any excess. Coat both sides of each chicken piece in the melted butter then lay the chicken parts, skin side down in the pan. Note: Do not overlap the chicken pieces - place in one single layer. Place the pan in the oven and roast for 40 minutes - After the first 20 minutes, use a thong to turn the chicken pieces over, skin side up. Continue roasting for the remaining minutes. The chicken with become a nice light brown color and it will look crispy.
Remove the chicken to a serving platter. Serve with your favorite side dishes. Enjoy.Note: I usually serve this with coconut rice and beans and sautéed broccoli.
