Preheat the oven to 350ºF.

Pat the chicken dry with paper towels

Stuff the chicken cavity with one of the onions, garlic cloves, and sprig of fresh rosemary.

Place remaining onions in the bottom of the Dutch oven, forming a roasting rack. Put the chicken, breast side up, on top of the onions. Drizzle the melted butter and olive oil over the surface of the chicken.

Combine the paprika, black pepper, and salt in a small bowl. Mix well and sprinkle over the surface of the chicken, taking care to get the wings and legs as well.

Pour white wine around the bottom of the Dutch oven.

Place the lid on the dutch oven and place into the preheated oven.

Cook for 60-90 minutes with the lid on, depending on the size of the chicken. If the chicken is on the smaller end, cook for 60, for chickens close to 5lbs, bake for 90 minutes.

Remove the chicken from the oven. Increase the temperature to 425ºF and remove the lid from the dutch oven. Baste the chicken with the drippings.

Once the oven reaches the new higher temperature, place the chicken back in the oven and bake for an additional 20-30 minutes, or until a thermometer reads 180ºF in the thickest part, or at least 165ºF for each individual part.

Allow the chicken to rest for 10-15 minutes. Remove the chicken from the dutch oven to a plate, and then serve. You can also serve directly in the dutch oven if you have a sturdy heatproof trivet for your kitchen table.