Herb Roast Chicken

Ingredients:
1 roasting chicken (about 4 pounds)
1 (12 ounce) package herbed bread stuffing
1 cup water
3 tablespoons butter
1 large onion, chopped
¾ cup frozen chopped spinach, thawed
2 ounces prosciutto or baked ham, cubed
2 cloves garlic, minced
2 tsp dried sage
½ tsp dried rosemary
2 tbsp each heavy cream and lemon juice

Directions:

Preheat oven to 350̊ F. 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; sauté 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 ¾ full. Fold skin over openings and close with metal skewers. Tuck wings under chicken. Place on roasting rack.

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

Preparation time: 30 minutes
Cooking time: 1 hour 45 minutes
Serves 6