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Adjust rack to top position and preheat oven to 450 degrees. Line a baking sheet with foil. Wash and dry all produce. Pick thyme leaves from stems; roughly chop leaves until you have 1 tsp (2 tsp for 4 servings). Pat chicken dry with paper towels. Season all over with salt, pepper, chopped thyme, and paprika. Place skin sides up on prepared sheet. Roast on top rack until chicken is cooked through and skin is crispy, 25 minutes (we’ll glaze it then).