Herb Roast Chicken


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This is mouth-watering savory stuffed chicken recipe is for special occasions!  I was given this recipe many years ago and have no idea where my friend obtained it, but it's been a favorite to serve for special even'ts dinners.

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Serving Size / Yield

1 chicken


  • 1 4 lb. roasting chicken
  • 1 12-oz. pkg. herbed bread stuffing
  • 1 C. water
  • 3 Tbs. butter (or margarine {not spread})
  • 1 lg. onion, chopped
  • 2 oz. cooked ham, cubed
  • 3/4 C. frozen chopped spinach, thawed
  • 2 cloves garlic, minced {or to taste}
  • 2 tsp. dried sage
  • 1/2 tsp. dried rosemary
  • 2 Tbs. heavy cream
  • 2 Tbs. lemon juice

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1. Preheat oven to 350 degrees. Place roasting rack in a large roasting pan. Rinse chicken, then pat dry with paper towels.

2. In large bowl, toss stuffing with 1 C. water. In large skillet, melt butter over medium heat. Add onion, spinach, ham, garlic, sage and rosemary to skillet, saute until tender, about 5 minutes.

3. Add spinach mixture to stuffing. Stir in heavy cream and lemon juice, mix well.

4. Spoon stuffing loosely into chicken cavity, filling about 3/4 full. Fold skin over openings and close with metal skewers. Tuck wings under chicken and place on roasting rack.

5. Roast chicken until an instant-read meat thermometer inserted in the thigh, not touching a bone, registers 180 degrees F. and chicken is golden brown (about 1 hour and 45 minutes).

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