In a large pan over medium high heat, warm 1 teaspoon of oil and add chorizo, sofrito, and onions to the pan. Cook 4-5 minutes, or until chorizo is cooked through.
Next, add in garlic, tomatoes, beans and 3 sprigs of thyme (whole or remove stems), and salt and pepper to taste. Cook an additional 2-3 minutes. Add the juice of half a lemon. Remove from heat.
Take a large chicken, pat it dry with paper towels. Moisten the chicken with remaining olive oil and season with salt, pepper, paprika, and oregano.
Stuff the cavity of chicken with chorizo and bean mixture (there may be mixture left over, put to the side to serve). When bean mixture is in, add the other lemon half, open side facing in, and tie legs closed together with kitchen twine.
Place chicken, breast side up on a baking rack, in a baking dish. Add wine and water to the pan, cover with aluminum foil and bake for a hour.
After an hour, remove foil, continue baking for a half hour or until chicken juices run clear and chicken is fully cooked.