1Cut up the vegetables and scatter them in the bottom of a large roaster. Set aside.
2Mix all the ingredients for the stuffing together and set aside. Mix the butter with the rosemary, thyme, garlic, salt and pepper. Rub the butter mixture all over the chicken pushing it up under the skin.
3Set the chicken on the rack of roaster. Fill the cavity with the stuffing letting it flow out on to the rack. Pour the roasting liquid into the pan and add the herbs. Cover with foil
4place in a preheated 400 degree oven. Bake for 1 hour. checking and adding more chicken stock if needed. Remove the foil and turn the oven up to 450 degrees. Cook until chicken is no longer pink
5Strain the liquid and remove the bay leaves, thyme and rosemary sprigs. Place the liquid in a saucepan on the stove top and bring to a boil. Reduce to a simmer and let reduce about 20 minutes. Remove the stuffing from the inside of the chicken and let the chicken rest 20 minutes then carve. Serve the chicken, stuffing and veggies with the sauce poured over top.