Delish! My nana used to make this all the time! Hits the spot!

Preheat your oven to 375°F (190°C).
Rinse the chicken inside and out, then pat dry with paper towels. Season generously with salt and pepper.
In a large skillet, heat the olive oil over medium heat. Add the onion and celery, cooking until softened, about 5 minutes.
Stir in the butter, allowing it to melt, then add the cubed bread, sage, thyme, and rosemary. Mix well to combine.
Pour in the chicken broth, stirring until the bread is moistened. Remove from heat and stir in the parsley.
Stuff the chicken cavity with the prepared stuffing, then place the chicken in a roasting pan.
Roast in the preheated oven for 1.5 to 2 hours, or until the chicken is golden brown and the juices run clear when pierced.
Let the chicken rest for 10 minutes before carving. Serve with the stuffing and your favorite sides.
Variations & Tips
For a twist, try adding chopped apples or dried cranberries to the stuffing for a hint of sweetness. If you prefer a spicier kick, a pinch of cayenne pepper can add warmth. For a richer flavor, replace some of the chicken broth with white wine. If you're short on time, consider using store-bought stuffing mix and jazz it up with fresh herbs and vegetables.