Prepare the Chicken:

1. Preheat your oven to 375°F (190°C).
2. Rub the whole chicken with ½ packet of ranch seasoning, ensuring it’s evenly coated.
3. Squeeze the juice from the lemon halves over the chicken and place the lemon halves inside the chicken cavity.
4. Drizzle 2 tablespoons of canola oil over the chicken and place it in a roasting pan. Pour 1 cup of chicken stock into the bottom of the pan.
5. Roast the chicken for about 1½ to 2 hours, or until the internal temperature reaches 165°F (74°C). Once done, remove from the oven and let it rest for 10 minutes before shredding the meat. Discard the skin and bones, and reserve the shredded chicken for the taquitos.

Prepare the Taquitos:

1. In a large mixing bowl, combine the shredded chicken with softened cream cheese, crumbled bacon, shredded Monterey Jack cheese, green onions, and the remaining ½ packet of ranch seasoning. Mix until well combined.
2. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
3. Warm the flour tortillas for a few seconds in the microwave to make them pliable. Spoon about 2-3 tablespoons of the chicken mixture into the center of each tortilla.
4. Tightly roll each tortilla around the filling to form taquitos and place them seam-side down on the prepared baking sheet.
5. Lightly spray or brush the tops of the taquitos with a little oil or cooking spray.
6. Bake the taquitos in the oven for 15-20 minutes, or until they are crispy and golden brown.

Serve:

1. Serve the taquitos hot with your favorite dipping sauces, such as ranch dressing or salsa, and enjoy!