Roasted Chicken

Ingredients:

• 1 4 lb. roasting chicken
• 1, 12 oz. pkg. herb flavor bread stuffing croutons
• 1 cup water
• 3 Tblsp. butter
• 1 large onion, chopped
• ¾ cup frozen chopped spinach, thawed and well drained
• 2 oz. prosciutto or bacon
• 2 garlic cloves, minced
• 2 tsp. dried sage
• ½ tsp. dried rosemary
• 2 Tblsp. heavy cream
• 2 Tblsp. fresh lemon juice

Directions:

Preheat oven to 350°.

Rinse chicken, inside and out, and pat dry. Place stuffing croutons in a large bowl. Add water and toss to coat.

In a large skillet, over medium heat, melt butter and saute onion for 2 minutes. Add spinach, prosciutto, garlic, sage and rosemary. Cook another 5 minutes. Add onion mixture to stuffing croutons and mix to combine. Mix in cream and lemon juice.

Spoon the stuffing mixture into the cavity of the chicken until 3/4 full. Fold the skin over the opening and secure with metal skewers or toothpicks that have been soaked in water.

Tuck the wings of the chicken under its body and place on a roasting rack inside a large roasting pan. Place roasting pan in oven and cook for approximately 1 hour and 45 minutes, or until an instant read thermometer registers an internal temperature of 180 degrees.