Herb Roasted Chicken - cooking recipe

Ingredients

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. prosciutto or baked ham, cubed
2 cloves garlic, minced
2 tsp. dried sage
1/2 tsp. dried rosemary
2 Tbsp. heavy cream
2 Tbsp. lemon juice

Preparation

Preheat oven to 350 degrees.
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; saute 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 3/4 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 180 degrees and chicken is golden, about 1 hour 45 minutes.