Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***MARINADE***
   2                    fresh lemons -- juiced
   4                    garlic cloves -- minced
   1                    dried Mexican oregano -- crushed
   2                    olive oil
                        Salt
                        pepper -- freshly ground
   1                    Chicken -- (3 To 3 1/2 Pounds)
                        ***PLANTAIN AND PEPPER STUFFING***
   4                    bacon -- diced
   1                    ripe plantain -- peeled and, cut
                        -- into 1/2 in cubes
   2                    garlic cloves -- peeled and chopped
   1                    red pepper -- seeded and chopped
   1                    Anaheim chile -- seeded and chopped
     1/2                oregano -- chopped
     1/2                chicken stock
   2                    country bread -- diced and dried
   1                    salt
     1/2                pepper -- freshly ground
     1/2                chicken stock

Preparation:

To make the marinade: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing: Over medium high heat, saut‚ the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.