I don't like stuffing a whole chicken. Here's what I did: used a pound of
free range chicken thighs pounded out very thinly. Made the stuffing mixture which included homemade za'atar and fresh parsley from the garden. Spooned the stuffing onto the thighs, rolled up and inserted a toothpick to keep closed. I whisked together a small amount of extra olive oil, s/p, lemon juice and the leftover stuffing spice/herb mixture at the bottom of the bowl of stuffing. Brushed that on the chicken and baked @ 375º for close to an hour. Garnished with fresh parsley and served over Iraqi Rice (Timman). Mmm! Reviewed for NA*ME tag. PS I forgot to say that if you use chicken parts and not whole chicken, be sure to cut the bread cubes smaller.