Preheat the oven to Gas 4, 180°C, 350°F.
Make the stuffing by mixing the breadcrumbs, parsley and sage together in a bowl. Fry the bacon and onions, 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.
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