For the Chicken:

Place the chicken in a large bowl, drizzle it with olive oil, and insert a whole lemon into its cavity. Preheat your oven to 160ºC (320ºF) on the bake setting. Roast the chicken by itself, resting it on the oven rack without a baking tray underneath, allowing it to crisp up. Place a baking tray filled with water underneath to catch the chicken's juices as they drip down.

For the Stuffing:

In a wide pot, heat a little oil and sauté the onion along with the liver, which you have cut into small cubes. After sautéing, pour in hot water (enough to cook the rice). Once it reaches a boil, add the remaining ingredients: chestnuts, raisins, pine nuts, cranberries, salt, cinnamon, and allspice. When it comes to a boil again, add the rice and lower the heat significantly. Cover the pot, but check frequently to prevent the rice from becoming mushy. Just before finishing, stir in the chopped parsley, crushed pistachios, and pomegranate, then remove from heat.

When the chicken is nearly done, fill it with as much stuffing as it can hold, and return it to the oven at 220ºC (428ºF) until it is golden brown. The remaining stuffing can be served separately.

Let the chicken rest for a few minutes before carving and serving.