• Preheat the oven to 375°F

For the Stuffing:

• In a medium sized saucepan with tight fitting lid, add the cracked freekeh, water and salt, bring to a boil, cover the pot and reduce the heat to low. Cook for 15 minutes, remove from the heat and drain off the remaining water. Transfer the cooked freekeh to a large bowl to cool.
• In a medium skillet, melt the butter over medium heat. Add onion and garlic and cook, stirring occasionally, until slightly softened, about 2 minutes. Remove from the heat allow to cool to room temperature, then add to the bowl of cooled freekeh. Add the carrots, mushrooms, celery, sage and oregano, toss to combine. Stir in the lightly beaten egg and season with salt and pepper.

For the Roast Chicken:

• With paper towels, pat the chicken dry. Season the inside with salt and pepper. Lightly stuff the cavity with the freekeh mixture. Add the remaining mixture to a greased casserole dish and cook separately for about 25-30 minutes.
• Tie the legs together, and tuck the wings underneath. Brush melted butter on the outside of the chicken and sprinkle with salt, pepper, and paprika. Place the stuffed chicken in a roasting pan, uncovered, and transfer it to the middle of the oven.
• Roast the chicken until an instant-read thermometer inserted into the thickest part of the inner thigh registers 165°F or until the juices run clear when you cut between a leg and thigh. About 60 to 75 minutes.
• Let rest 10 minutes before serving. Remove the stuffing and carve the chicken. Serve a portion of roast chicken alongside the freekeh stuffing and lemon wedges to squeeze on the stuffing.