Make sure the bird has been patted dry, and try and dry the inside as best as you can.
Add the quartered onion and the sliced lemons inside of the cavity.
Place the chicken into a 9 x 13 baking dish.
Take the paprika, rosemary, salt, and pepper and season the bird all over. Cover the bottom of the dish with chicken broth and place into the oven for 2 1/2 hours. (Place foil over the top of the bird if it is browning too much.) Take a thermometer and check that the inside temperature is 165. If not, cook for an additional 20 minutes and check again.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.