Clean the chicken and smear it with a mixture of the olive oil, salt, black pepper and paprika. Rub it well on all sides. For the filling, put the olive oil in a pan, heat it on the stove and add the pork breast, finely chopped. Cook until golden.
Clean and finely chop both kinds of onions, the garlic and red pepper. Add them to the pan with the meat and braise until the vegetables soften. Drain the liquid from the can of beans and add them to the pan. Season with salt, black pepper and thyme. Cook for 1 more min. and remove from the heat.
Turn the chicken with its neck down, put the stuffing in its opening, stuff it well. Wash the lemon very well with a brush under running hot water. Make a few light incisions along its rind with a knife and stuff it in the chicken's opening, to prevent the stuffing from spilling out.
Pour the wine and broth in the oven dish, put the chicken on top and cover with aluminum foil. If you have any stuffing left over, put it in the oven dish.
Heat the oven up to 356°F (180 °C) and put the oven dish inside. Bake the chicken for 1 hour, take the oven dish out, remove the foil and finish baking for another 15 min. until it gains a golden color.
Serve the chicken cut into portions with a side of filling.
The recipe is inspired by Gordon Ramsay's, except I substituted some of the ingredients for the stuffing with my own.