Prep & Cooking Time: 2 hr. 15 min.
Yield: 10 servings
Serving Size: 3.000 ounce(s)
1/2 tsp dried rosemary
2 tsp dried sage
1 Tbsp olive oil
1 (4 pound) roasting chicken
1 lemon
1 cup carrots, chopped
2 cloves garlic, minced
1 cup mushrooms, diced
1 large onion, chopped
2 cups fresh spinach
1 cup water
12 ounce bread stuffing mix, package
Directions:
Preheat oven to 350 degrees F (180 degrees C). Rinse chicken and pat dry with paper towels. In a large bowl, toss herbed bread stuffing with one cup water, set aside. In a large skillet, heat olive oil, and sauté onions and carrots over medium heat until tender. Add mushrooms, spinach, garlic, sage and rosemary and continue to sauté until all the vegetables are tender, about 5 minutes. Remove from heat and add the juice of one lemon, mix well. Add vegetable mixture to bread stuffing and mix until all ingredients are combined well. Spoon stuffing mixture loosely into cleaned cavity of the chicken, until it is about 3/4 full. Fold the skin over the opening and close with metal skewers. Place stuffed chicken on a roasting rack in a pan and roast in the oven until a meat thermometer inserted well into the thigh meat reads 180 degrees F (82 degrees C). The chicken should be golden brown.
Nutrition Facts
Per 3.000 ounce(s)
Total Calories:
285
Carbohydrates:
28.99 g
Total Fat:
12.05 g
Protein:
14.59 g
Sat Fat:
3.20 g
Fiber:
1.76 g
Cholesterol:
44 mg
Sodium:
592 mg
Diabetic exchange:
Starch: 1.500
Meat: 2.500
Vegetable: 1.000
