Roast Chicken with Cornbread Stuffing

Ingredients

• 1 whole chicken, 4 pounds
• 4 tbsp butter, melted
• 3 cups cornbread, day-old, cut into 1-inch pieces
• 1/4 cup Spanish onion, finely diced
• 3 leaves sage, fresh, finely-chopped
• 4 sprigs fresh thyme
• 4 tbsp pumpkin seeds
• 1/4 cup raisins or dried cherries
• 1 clove garlic, minced
• 1/2 jalapeño pepper, minced
• 1 cup low-sodium chicken broth
• Salt and pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the inside and the outside of the bird with salt and pepper. Let it rest on the counter for 15 minutes.
3. Meanwhile, assemble the stuffing. In a large bowl combine the cornbread, onion, sage, pumpkin seeds, raisins (or cherries), thyme, garlic, jalapeno and chicken stock. Season with salt and pepper.
4. Stuff both of the chicken’s cavities with the stuffing and make sure not to overstuff.
5. Truss the bird using white kitchen string and arrange it breast side up in a roasting pan. Brush the bird all over with the melted butter. Transfer to the rack in the middle of the oven. Roast for 30 minutes.
6. Baste the chicken and reduce oven temperature to 350°F (175°C) and continue to roast for 2 hours or until a meat thermometer registers 180°F (82°C). Continue to baste the chicken every 20-30 minutes to help crisp the skin.
7. Remove the chicken from the oven and allow it to rest for 10 minutes. Remove the stuffing from the bird before carving.