Step 1: Prepare the Stuffing

• • Preheat the oven to 350°F (175°C).

• • Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat.

• • Add the diced chorizo and cook until browned about 3-4 minutes.

• • Stir in the finely chopped onion and cook until softened approximately 2-3 minutes.

• • Add the minced garlic and cook for an additional minute.

• • Mix in the chopped sun-dried tomatoes, rinsed cannellini beans, and fresh thyme leaves.

• • Season with salt and freshly ground black pepper to taste.

• • Cook for another 2 minutes, then remove from heat and set aside.

Step 2: Prepare the Chicken

• • Rinse the whole chicken under cold water and pat dry with paper towels.

• • Season the cavity of the chicken with salt and pepper.

• • Stuff the cavity with the prepared chorizo and cannellini bean mixture.

• • Place half of the lemon inside the cavity to secure the stuffing.

• • Tie the chicken legs together with kitchen twine to keep the stuffing in place.

• • Rub the outside of the chicken with 1 tablespoon of olive oil.

• • Season the exterior with paprika, dried oregano, salt, and freshly ground black pepper.

Step 3: Roast the Chicken

• • Place the stuffed chicken, breast-side up, on a roasting rack set in a roasting pan.

• • Pour 1 cup of white wine and 1 cup of water into the bottom of the roasting pan.

• • Add 4 sprigs of fresh thyme and the remaining half of the lemon to the liquid in the pan.

• • Cover the chicken loosely with aluminum foil.

• • Roast in the preheated oven for 1 hour.

• • Remove the foil and continue roasting for an additional 30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

• • Once the chicken is fully cooked, remove it from the oven and tent loosely with foil. Let it rest for at least 15 minutes before carving to retain juices.

Step 4: Prepare the Sauce

• • While the chicken rests, pour the pan juices into a small saucepan, discarding the thyme sprigs and lemon.

• • Bring the juices to a gentle simmer over medium heat, stirring occasionally.

• • Squeeze the roasted lemon halves into the sauce, being careful to catch any seeds.

• • Adjust the seasoning with salt and freshly ground black pepper to taste.

• • For a thicker, more concentrated sauce, let it simmer for 5-7 minutes, allowing it to reduce slightly.

• • If a richer texture is desired, whisk in 1 tablespoon of unsalted butter just before serving to give the sauce a velvety finish.

• • Once the sauce reaches your preferred consistency, remove from heat and strain (if desired) for a smoother texture.

• • Drizzle over the carved chicken and stuffing, or serve on the side for dipping.

Step 5: Serve

• • Carve the roast chicken and serve with the flavorful chorizo and cannellini bean stuffing.

• • Drizzle with the lemon-infused pan sauce for added moisture and depth of flavor.

• • Enjoy with your favorite sides for a complete meal.