Shakin & Bakin Foodie Blog

Buying and Roasting a whole chicken is very affordable...often times it is cheaper to purchase a whole chicken as compared to a chicken that has been carved up into pieces. When I make and roast a whole chicken, I like to serve that chicken on a fluffy bed of lettuce...it makes for a very nice presentation on your dinner table.

Herb Roasted Whole Chicken Recipe

1 whole chicken (3.5 to 4 lbs. in size)
1 (12 ounce) package of cubed bread stuffing mix
1 cup of warm water
3 tablespoons of butter or margarine
1 medium onion, finely chopped
3/4 cup frozen spinach, thawed and chopped
1 clove of garlic, minced
2 teaspoons parsley
1 teaspoon rosemary
2 teaspoons of lemon juice

Preheat your oven to 350 degrees. Wash your chicken and remove any inards if they are stuffed inside. Pat the chicken dry with a paper towel. In a large mixing bowl, toss together the cubed bread stuffing mix with 1 cup of warm water.

In a large frying pan, melt the butter or margarine over medium heat. Stir in the finely chopped onion, chopped spinach, minced garlic, parsley and rosemary. You want to saute these ingredients for 4-5 minutes or until fork tender. Once done, stir this mixture in with the bread stuffing mixture until well combined. Stir in the 2 teaspoons of lemon juice and stir again.

Spoon the stuffing mixture into the chicken cavity, filling the cavity 3/4 of the way full. Fold the skin over the opening and close with a skewer or poultry string. Place the chicken on a roasting rack in your roasting pan.

Bake the chicken in a preheated 350 degree oven for 1 hour and 35 minutes or until your meat thermometer reads 180 degrees. Remove from oven and let stand for 5-8 minutes before serving. If there are any left-overs, remove the meat from the bone and refrigerate for up to 3 days.