In a small pot, at medium to high heat, slightly sauteé the bacon, add the onion and continue to sauteé for a little longer.
Add the rest of the ingredients and deglaze with red wine. After 10 seconds have passed and the wine has been evaporated, add the water and cook at high heat, until the rice has absorbed the water. Adjust to your taste and let it aside to cool down.
Melt the phytin at low heat.
Season the internal of the chicken with salt and pepper.
Fill the chicken with the stuffing, then add the whole lemon. That way you will keep the stuffing inside the chicken.
Tie the chicken’s legs with a string or a rope.
Place the vegetables in a roasting tin and then place the chicken, making sure its back is touching the vegetables.
Baste the chicken with phytin and then season with salt and pepper.
Wrap the roasting tin with an aluminum foil and roast in a preheated oven, at 180℃, set on fan, for 1 hour. Then uncover it, sprinkle the chicken with the cooking juices left in the roasting tin and roast for 30 minutes.
At that point, remove the chicken from the oven and with a spoon, sprinkle it with the cooking juices left in the roasting tin.
Set your oven on fan and grill at 180℃ and place the chicken inside the oven again and roast it for 20 minutes, maybe a bit more if necessary, until golden.
Remove the chicken from the oven and let it rest for 20 minutes, before you chop it.