Preheat oven to 350 degrees F.

Heat olive oil in a saute pan over medium-high heat. Add chorizo and saute until browned, about 3-4 minutes. Add onion, garlic, sun-dried tomatoes, beans, and thyme. Season with salt and pepper. Reduce heat to medium and cook until vegetables have softened about 7-8 minutes. Remove from heat.

Rinse chicken and pat dry with paper towels. Stuff the cavity with the sausage mix. Place the lemon in the cavity and tuck the legs together to hold the stuffing and lemon inside.

Rub olive oil on the outside of the chicken. Season with paprika, salt, and pepper. Place chicken in a roasting pan. Pour wine and water in the pan with the thyme sprigs. Cover the chicken with aluminum foil and roast the chicken for 1 hour.

Remove foil and continue cooking the chicken for 30 minutes or the internal temperature reads 160 degrees F. Remove chicken from the oven and let rest for 15 minutes.

Remove the lemon and stuffing the cavity. Cut the lemon in half and squeeze the juice into the cooking juices. Strain and skim the fat.

Break down the chicken, cutting the breast, thighs, and drumsticks. Drizzle the strained juices onto the chicken and stuffing. Serve.