Preheat the oven to 350 degrees F (175 degrees C).

Stuff the chicken with prepared stuffing and rub the skin with olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the chicken. Season with salt, paprika, rosemary and sage.

Bake, covered, until an instant-read thermometer inserted into the thickest part of the thigh reads at least 165 degrees F (74 degrees C), about 1 to 2 hours. Uncover halfway through baking to brown the skin, basting occasionally. Let rest before carving.