Herb Roast Chicken
Ingredients
- 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. each heavy cream and lemon juice
Directions
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).
