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1
Preheat the oven to 425u00b0F.
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2
Line a roasting pan with aluminum foil, and position a roasting rack in the pan.
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3
Remove and discard the giblets from the cavity of the chicken.
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4
Liberally season the chicken inside and out with the salt, and black pepper to taste.
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5
Stir the softened butter and olive oil together in a small bowl until mostly combined. With clean hands, rub the mixture over the surface of the chicken and under the breast skin.
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6
Place the chicken on the roasting rack breast side up. Tie the legs together with kitchen twine, and tuck the wing tips beneath the body of the chicken.
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7
Cut the baguette into 1/2-inch-wide cubes.
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8
Finely dice the onion and celery. Mince the garlic.
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9
Set a large skillet over medium heat, and melt the butter, then add the onion and celery. Saute, stirring occasionally, for 5-7 minutes, or until the vegetables are soft and translucent.
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10
Add the garlic and dried herbs to the skillet and saute for 30 seconds longer.
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11
Add the bread cubes to the skillet. Stir with a rubber spatula to coat. Season with salt and some black pepper, to taste.
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12
Remove the skillet from the heat and transfer the contents to a large mixing bowl.
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13
Drizzle chicken broth over the bread cubes. Stir until the bread is evenly moistened.
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14
Spoon the stuffing into the chicken, taking care not to pack it too tightly. There may be some stuffing left unused.
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15
Roast the chicken for 60-80 minutes on the middle rack of the oven until the thickest part of the chicken breast reaches an internal temperature of 160u00b0F.
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16
Check to see that chicken is done. Remove from oven or add time as needed.
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17
Allow chicken to rest for 10 minutes before serving. Leftovers may be refrigerated for 3-4 days or frozen for up to 2 months.
