Stuffed Roast Chicken

Submitted by Salt Lake Meal Swap

"By Jeanine. A combo of other recipes. Easy cook, wrapped in tinfoil."

 

• Ready In: 1hr 50mins
• Ingredients: 7
• Serves: 8

ingredients

• 1 (4 lb) roasting chickens
• 1⁄4 cup butter
• 1⁄4 teaspoon dried rosemary
• 1⁄4 teaspoon dried thyme
• 1 teaspoon parsley
• 1 tablespoon lemon juice
• 2 cups prepared stuffing

directions

1. Thaw out chicken roaster. Work with chicken breast side up.
2. Take out all guts.
3. Rub inside of chicken with lemon juice.
4. Prepare stuffing.
5. Fill cavity of bird with stuffing.
6. Sew up cavity.
7. Melt butter.
8. Paint butter all over bird.
9. Mix seasonings together.
10. Rub seasonings all over bird.
11. Completely wrap chicken in tin foil 2 layers thick with all the seams on top of the bird. So the juices stay in the foil close to the bird.
12. Bird is now ready for the swap as an unfrozen meal.
13. To Serve: Roast wrapped in foil in oven on cookie sheet for 60 minutes. Then unwrap top of bird and start basting it as it cooks, until the skin is a nice golden brown.
14. Send a box of stuffing with bird for the swap.