Preheat the oven to Gas Mark 4, 180°C, 350°F.
Make the stuffing by mixing the breadcrumbs, parsley and sage together in a bowl. Fry the bacon and onions until cooked, add to the breadcrumb mix and stir in egg.
Place a third of stuffing in the neck of the bird, wrap the excess skin underneath. Stuff the remainder in the cavity at the leg end of the chicken.
Weigh chicken and calculate cooking time, 45 minutes per kilogram plus 20 minutes extra.
Oil a roasting pan and place the chicken in the middle of the oven. Arrange lemon slices on top of the chicken 20 minutes before end of cooking time. Ensure the chicken is completely cooked - the juices run clear when a skewer is inserted.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.