-
1
Preheat oven to 350.
-
2
Rinse chicken, remove excess fat from around the cavity and pat dry.
-
3
Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
-
4
Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit - not much longer than that.
-
5
Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
-
6
When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
-
7
Place the chicken in the bottom of a small roasting pan that has a cover.
-
8
Stuff the cavity and the sides of the chicken with the stuffing - you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces - also stuff some into the neck cavity.
-
9
Tie the legs together to hold the stuffing in with kitchen twine.
-
10
Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
-
11
Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
-
12
Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
-
13
Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
-
14
Enjoy.
