Preheat oven to 350

Remove giblets and neck from chicken

Rinse chicken in cold water, pat dry and set aside

Slice lemons in half

Mince two shallots

Mix Italian seasoning and thyme

Half fill can with pinot grigio

Add 1/2 of minced shallots, 1 tablespoon of minced garlic, and 1/4 tablespoon dry seasoning mix to can

Squeeze 2 halves of lemon into can

Pour one glass of wine into casserole dish

Squeeze 2 halves of lemon into casserole dish

Add 2 tablespoons of garlic to casserole dish

Quarter one shallot and spread peels around casserole dish

Place two of the squeezed lemon halves into casserole dish

Take chicken and rub with remaining seasoning mix, one tablespoon of garlic, and 3/4 of remaining minced shallots

Place the two bay leaves inside chicken

Take one of the squeezed lemon halves, remove meat and put rind inside chicken

Take one half of squeezed lemon and pack remaining garlic and shallots into it then place inside chicken

Take chicken and insert can into rear end as close to flush as possible and put upright in the middle of casserole dish

Put casserole dish into oven and cook until thick part of thigh reaches 180°F (approximately 1.5 hours)

Bring one gallon of water to boil and cook capellini til aldente then strain pasta (don't rinse) and return to pot

Add 1/4 stick of butter to pasta and stir into pasta

Pour remaining wine into small pot, bring to boil and reduce by half

Reduce heat to medium and add 1/4 stick of butter and remaining garlic to wine and simmer, then add to pasta and stir

Take chicken out of oven when done, remove can and stuffings, then allow chicken to cool for 10 minutes before carving

Garnish pasta with parmesan and enjoy