High Heat Roasted Stuffed Whole Chicken

Step 1: Remove packet of chicken organs and such. (I discard).

Step 2: Rinse the chicken inside and out well under cold water then pat dry using paper towels.

Step 3: Prepare stuffing mix as directed, plus add the pineapple in juice to mixture, and stir well.

Step 4: Divide stuffing mixture into two bowls. (set aside).

Step 5: Preheat oven to 450 degrees F

Step 6: Place chicken on roasting rack and stuff chicken with one of the bowls of stuffing. (If more stuffing is needed, use a new spoon to add mixture to first bowl, so it is not contaminated by raw meat).

Step 7: Cover and refrigerate the remaining stuffing mixture.

Step 8: In a small dish mix olive oil, garlic salt, rosemary and thyme together and rub all over chicken. (I use latex gloves for this part).

Step 9: Truss up the chicken if you want. (I have never done that before ever).

Step 10: Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 400 degrees and continue roasting for about 55 minutes (or until the internal temperature reaches about 180 degrees F.

Step 11: Cover with foil, let sit and rest for 15 minutes before slicing.

Step 12: While chicken is resting, heat up refrigerated stuffing in microwave for about 1-2 minutes.

Step 13: Spoon stuffing from the chicken and mix together with the microwaved version.