Wash the chicken, sprinkle it well inside and out with salt and pepper and pour on the lemon juice and wine. Clean the green onions, chop them and together with the garlic, put them to fry in some of the butter that's been heated and a little oil.
Then add the bulgur, that's been soaked in water for 1 hour and drained. Add a glass of water and stir until the liquid is absorbed by the bulgur. Finally, flavor with spices and mix with the finely chopped parsley. Stuff the chicken with this filling and sew it closed.
Put it in a tray, in which there are arranged slices of onion, to prevent it from sticking when roasting. Coat the entire chicken thoroughly with soft butter and sprinkle it with a little black pepper. Put it to bake in a moderately heated 356°F (180 °C) oven, giving it time to crisp evenly.
Occasionally, soak it with some of the lemon-wine marinade.