Preheat oven to 400° F
Rinse chicken and pat dry.
Cut onion in large pieces and sprinkle half of them on the bottom of the dutch oven.
Place chicken breast-side up on top of the onions.
Season chicken generously inside and out with salt and pepper.
Mix butter with paprika and garlic and massage inside the skin and all over the chicken
Squeeze lemon juice liberally all over the chicken and place the leftover lemon in the cavity of the bird.
Add springs of thyme (if desired) and remaining onions
Bake uncovered for 1 hour and 30 minutes or until internal temperature reaches 165°
Allow to rest 10 minutes before serving. Serve, drizzled with pan juices
