Preparation

Preheat oven to 425° with a rack in the lower third. In a HexClad 5 QT Dutch Oven, combine onion and lemon. Pour in wine.

In a small bowl, combine paprika, thyme, cumin, garlic, 1 tablespoon kosher salt and ½ teaspoon black pepper. Pat chicken dry with paper towels and rub all over with 1 tablespoon of the oil. Season chicken inside and out with spice mixture. Tie legs together with kitchen twine, if desired. Nestle chicken on top of onion mixture in Dutch Oven. Cover and roast for 30 minutes.

Uncover and drizzle top of chicken with remaining tablespoon oil. Continue to roast, uncovered, until an instant-read thermometer inserted into the thickest part of the thigh registers 160 to 165°, 30 to 45 minutes more. Transfer chicken to a work surface. Let rest 15 minutes.

Pour off pan drippings from Dutch Oven into a bowl pressing on solids to get as much liquid as possible; discard solids. Carve chicken and serve sprinkled with parsley with pan drippings.