Preheat the oven to 475°F. Pat the chicken dry with paper towels. Coat with olive oil, drizzle with lemon juice, and sprinkle with salt, paprika, and pepper inside and out. Set aside.
Heat up some olive oil in a large sauté pan and cook the onion over a medium flame until soft. Increase the flame, add the mushrooms, and stir-fry until they are golden-brown and slightly crispy. Set aside.
Add one tablespoon of oil to the same pan and quickly sauté the dried fruits (be careful, they burn easily). Add the sautéed mushrooms.
Add the toasted almonds, parsley, and garlic. Taste and correct seasoning. Add the cooked farro and 1/2 cup of olive oil.
After the chicken has been roasting for 45 minutes take it out and carefully remove from the pan (leave the oven on). Place it on a platter. Add stuffing to the pan and mix it with the pan juices. Pour the stock over the stuffing. Add the chicken to the pan with any juices that accumulated in the platter. Place on top of the stuffing. Return to the oven and cook for another 30 minutes or until golden and the stuffing has soaked some juices.
To check your chicken is cooked, slide a paring knife into the fattest part of the thigh – if the juices run clear, chicken is done. Let rest for 10 to 15 minutes, covered loosely with foil.