Yes, 165F is the right temp.
Depending on the size of the chicken, it could take three or four days to thaw the chicken and the stuffing completely. You really shouldn't cook it partially frozen because the meat will dry court before the stuffing is safe to eat.
You can use a rimmed cookie sheet or a disposable aluminum foil pan. Instead of a metal rack, you can put some vegetables in the pan to serve as a rack. Some carrots, onions and celery. Set the chicken on the veggies and pop it into the oven.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan