Herb Roasted Chicken

• 1 (4 lb) roasting chickens
• 1 (12 ounce) package herb stuffing cubes
• 1 cup water
• 3 tablespoons butter
• 1 large onion, chopped
• 34 cup frozen chopped spinach, thawed
• 2 ounces prosciutto or 2 ounces baked ham, cubed
• 2 cloves garlic, minced
• 2 teaspoons dried sage
• 12 teaspoon dried rosemary
• 2 tablespoons heavy cream
• 2 tablespoons lemon juice

1. Preheat oven to 350.
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 onion, spinach, prosciutto, garlic, sage and rosemary to skillet; saute until tender, about 5 minutes.
7. Add spinch 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 openings and close with metal skewers.
11. Tuck wings under chicken.
12. Place on roasting rack.
13. Roast chicken until an instant-read meat thermometer, inserted in the thigh, not touching the bone, registers 180 and chicken is golden, about 1 hour 45 minutes.

roasting chickens, cubes, water, butter, onion, ham, garlic, sage, rosemary, heavy cream, lemon juice

Taken from www.food.com/recipe/herb-roasted-chicken-96197 (may not work)