Herb Roast Chicken (Tanner Foxall)

By LADONMANK

Ingredients

• 1 roasting chicken (about 4 pounds)
• 1 (12-ounce) package herbed bread stuffing
• 1 cup water
• 3 tablespoons butter
• 1 large onion, chopped
• 3/4 cup frozen chopped spinach, thawed
• 2 ounces prosciutto or baked ham, cubed
• 2 cloves garlic, minced
• 2 teaspoons dried sage
• 1/2 teaspoon dried rosemary
• 2 tablespoons heavy cream
• 2 tablespoons lemon juice

Preparation

Step 1

1. Preheat the oven to 350F. Place roasting rack in large roasting pan. Rinse chicken; pat dry with paper towels.

2. In large bowl, toss stuffing with 1 cup water. In large skillet, melt butter over medium heat. Add onion, spinach, prosciutto, garlic, sage and rosemary to skillet; sauté 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. Place on roasting rack.

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