I would bake it at 350 degrees for an hour, then check the temperature to see if it's done. For turkey stuffing at Thanksgiving, I cook chopped onions and celery in butter, then add sage, salt, pepper and parsley, then add cubed white bread. (There's probably more, but that's all I remember off the top of my head.)
You will need to let the chicken rest a while before cutting it, so you can cook the stuffing during that time (a half-hour or so). If you cover it with foil, it should stay hot long enough.
If you're going to make roasts (not just chicken) more often, it would be a good idea to get a roasting rack - they're not expensive. Another option is to make a "rack" out of several stalks of celery and let the chicken rest on that.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller