Preheat oven to 350F. 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 onions, spinach, prosciutto, garlic, sage and rosemary to skillet; saute until tender, about 5 minutes.
Add spinich 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 the bone, registers 180F and chicken is golden, about 1 hour 45 minutes.
Originally Submitted
11/5/2010
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