This recipe is my own take on how my mom used to roast chicken. It really takes me back to having scrumptious meals when I was young. My mom was a gardener and always grew her own herbs. She would then freeze them for later use. She would use many different veggies in this dish including root vegetable like turnips and parsnips. The veggies are so tender and don't need any butter because they are flavored by the juices of the chicken and have a wonderful roasted taste.
Wash the chicken and pat dry. Mix the rub ingredients with the softened butter. Set aside.
Mix the ingredients together for the bread stuffing. Moisten it just enough to make bread hold together. Set aside.
Lay the veggies in bottom of roasting pan. Rub the butter herb mixture all over the chicken Placing some under the skin. Stuff the bread stuffing into the cavity of the bird. Set the chicken on top of the veggies in roaster.
Pour the wine over the chicken. Then pour the chicken broth mixed with the bouillon over the entire bird. Throw in the bay leaves.
Cover with foil and bake at 350 degrees for 1 hour. Remove the foil and continue to bake until chicken is done. Internal temp at 165 degrees.
Remove chicken to carving board and tent with foil to keep warm. Remove the stuffing to serving dish.
With a slotted spoon carefully remove the veggie from the pan drippings. Strain the drippings with fine strainer. Discard the solids.
Place the drippings into a saucepan. Mix a slurry of whatever you use for gravy thickener. I used cornstarch and water. Thicken the gravy and serve with the meal.