Preheat oven to 450
Line a roasting pan with parchment paper
Sauté onion and garlic in one tbs. olive oil until soft. Add pepper, sundried tomato, oregano, ½ teaspoon salt and a sprinkling of black pepper to the onions and garlic and cook for 1 minute. Add the cooked beans to the mixture and cook for another minute.
Stuff the chicken with the bean mixture and place it in the roasting pan. Stuff the lemon into the chicken. Rub remaining olive oil over the chicken and sprinkle with paprika. Use your hands to spread the paprika over the entire chicken. Sprinkle with remaining salt and pepper.
Pour white wine and chicken broth into the roasting pan around the bottom of the chicken.
Place the chicken on the top rack in the oven and cook for one hour. Use a meat thermometer to make sure chicken is done.
Remove the lemon and squeeze over the chicken. Spoon bean stuffing onto a plate, carve your chicken and drizzle pan drippings over everything.