Herb Roast Chicken
- Ready In:
- 1hr 55mins
- Ingredients:
- 12
- Yields:
-
1 chicken
- Serves:
- 4-6
ingredients
- 1814.36 g roasting chickens
- 340.19 g package herb-seasoned stuffing cubes
- 236.59 ml water
- 44.37 ml butter
- 1 large onion, chopped
- 177.44 ml frozen chopped spinach, thawed
- 56.69 g prosciutto or 56.69 g baked ham, chopped
- 2 minced garlic cloves
- 9.85 ml dried sage
- 2.46 ml dried rosemary
- 29.58 ml heavy cream
- 29.58 ml lemon juice
directions
- Preheat oven to 350*. Place roasting rack in large roasting pan. Rinse chicken; pat dry with paper towels. 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; saute until tender, about 5 minutes. Add spinach mixture to stuffing. Stir in heavy cream and lemon juice; mix well. 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. Roast chicken until an instant-read thermometer, inserted in the thigh, not touching bone registers 180* and chicken is golden, about 1 hour 45 minutes.
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