HERB ROAST CHICKEN

1 roasting chicken (about 4 pounds)
1 (12 ounce) package herbed bread stuffing
1 cup water
3 tablespoons butter
1 large onion, chopped
3/4 cup frozen chopped spinach, thawed
2 ounces prosciutto or baked ham, cubed
2 cloves garlic, minced
2 teaspoons dried sage
1/2 teaspoon dried rosemary
2 tablespoons each heavy cream and lemon juice

1. preheat oven to 350 degrees F. Place roasting rack in large roasting pan. rinse, chicken; pat dry with paper towels.
2. 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.
3. Add spinach mixture to stuffing. Stir in heavy cream and lemon juice; mix well.
4. Spoon stuffing loosely into chicken cavity, filiing about 3/4 full. Fold skin over openings and close with metal skewers. Tuck wings under chicken. Place on roasting rack.
5. Roast chicken until an instant-read meat thermometer, inserted in the thigh, not touching bone, registers 180 degrees F and chicken is golden, about 1 hour 45 minutes.