Rinse and trim your chicken.
Toast 6-8 slices of bread until dried out, and cut them all in cubes.
Dice 1 medium onion, and add it to the toast cubes.
Add the following ingredients to the toast cubes:
- 2 teaspoons dried Italian seasoning
- 2 teaspoons garlic powder (use minced or fresh garlic if you like)
- 1 teaspoon onion powder
- 2 teaspoons dried rosemary
- 1/2 teaspoon sage
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 tablespoons butter melted (half stick)
Stir the stuffing up until it is completely combined and stuff it inside the cavity of the hen tightly.
Sprinkle hen with olive oil, dried rosemary and salt. Pat into hen so the rosemary stays put.
Add a half cup of water to the roasting pan, cover pan with a dome of foil so it does not touch the chicken. If the hen cooks with the foil touching, it will pull the skin from the roasted chicken.
Place the foil covered roasting pan in a 350 degree F oven.
Cook the chicken 1 hour covered.
Uncover the chicken, and reserve the drippings, to baste chicken with before returning to oven.
Add 1 cup more water before returning it to the oven to brown the skin.
When chicken is fully cooked and the skin is browned and crisp, let set for 15 minutes before serving.
Remove the stuffing to a serving dish, and cut your chicken to serve.
Here are a few side dish ideas for this roast chicken.