Herb Roasted Chicken

• 1 roasting chicken (about 4 lb.)
• 1 (12 oz.) pkg. herbed bread stuffing
• 1 c. water
• 3 Tbsp. butter
• 1 large onion, chopped
• 3/4 c. frozen, chopped spinach, thawed
• 2 oz. baked ham, cubed
• 2 cloves garlic, minced
• 2 tsp. dried sage
• 1/2 tsp. dried rosemary
• 2 Tbsp. heavy cream
• 2 Tbsp. lemon juice

1. Preheat oven to 350 degrees.
2. Place roasting rack in large roasting pan.
3. Rinse chicken; pat dry with paper towels.
4. In large bowl, toss stuffing with 1 c. water.
5. In large skillet, melt butter over medium heat.
6. Add onions, spinach, ham, garlic, sage and rosemary to skillet; saute until tender, about 5 minutes.
7. Add spinach mixture to stuffing.
8. Stir in heavy cream and lemon juice; mix well.
9. Spoon stuffing loosely into chicken cavity, filling about 3/4 full.
10. Fold skin over opening and close with metal skewers.
11. Tuck wings under chicken and place on roasting rack. Roast chicken until thickest part of thigh reaches 180 degrees, and chicken is golden, about 1 hour and 45 minutes.

chicken, bread stuffing, water, butter, onion, frozen, ham, garlic, sage, rosemary, heavy cream, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84754 (may not work)