Herb Roasted Chicken - Marcy Howell
Recipe
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Ingredients
- 10.25 roasting chicken (about 4 lbs)
- 123 oz pkg herbed bread stuffing
- 10.25 cup water
- 10.25 tbsp butter
- 10.25 large onion, chopped
- .750.1875 cup frozen spinach, thawed and chopped
- 20.5 oz prosciutto ham, cubed
- 20.5 cloves garlic, minced
- 20.5 tsp dried sage
- .50.125 tsp dried rosemary
- 20.5 tbsp heavy cream
- 20.5 tbsp lemon juice
Steps
- Preheat oven to 350F. Place roasting rack in large roasting pan. Rinse chicken and pat dry.
- In large bowl, toss stuffing with water. In a large skillet melt butter over medium heat. Add onions, spinach, ham, garlic, sage, and rosemary. Saute until tender, about 5 minutes.
- Add spinach mixture to stuffing. Stir in cream and lemon juice, mix well.
- Spoon stuffing loosely into chicken cavity, filling about 3/4 full. Fold skin over opening and close with metal skewers. Tuck wings under chicken and place on roasting rack.
- Roast chicken until a meat thermometer inserted in the thigh, not touching bone, registers 180F and chicken is golden, about 1 hour 45 minutes.
Over 60 min
Medium
