Roast Chicken with Sticky Rice Skillet Stuffing

1/2 cup cilantro leaves
1 tsp. grated lemon rind
1 tbsp. lemon juice
1/4 tsp. kosher salt
1/2 serrano chile
4 garlic cloves, peeled
1 3lbs. chicken
Sauce:
1/2 cup chicken broth
1 tsp. flour
1 tsp. maple syrup

Stuffing:
1 slice applewood-smoked bacon
1/4 cup minced onion
1 tbsp. minced peeled fresh ginger
2 garlic cloves, minced
3½ cups trimmed, chopped Swiss chard leaves
1 cup shiitake mushrooms caps, thinly sliced
1 cup brown short-grain sticky sweet rice
2-3/4 cups hicken broth
1/2 cup diced butternut squash
1 tbsp. maple syrup
1/3 cup chopped walnuts, toasted

To prepare chicken, combine the first 5 ingredients in a food processor. Add
2 peeled garlic cloves to cilantro mixture; pulse until finely chopped.
Remove and discard giblets and neck from chicken. Starting at neck cavity,
loosen skin from breast and drumsticks by inserting fingers, gently pushing
between skin and meat. Pierce skin and flesh several times with a fork.
Lift wing tips up and over back; tuck under chicken. Rub cilantro mixture
under loosened skin and over breast and drumsticks. Place chicken, breast
side up, on a roasting rack; place rack in a roasting pan. Place remaining
2 peeled garlic cloves on pan under chicken. Bake at 375° for
45 minutes or until a thermometer inserted in the meaty part of thigh
registers 165°. Let stand 10 minutes. Discard skin.

To prepare sauce, place roasting pan on stovetop over medium-low heat. Add 1/2 cup
broth to pan; bring to a boil, scraping pan to loosen browned bits.
Squeeze roasted garlic cloves to extract pulp; discard skins. Strain broth
mixture through a sieve into a small saucepan; discard solids. Add flour,
stirring well with a whisk; bring to boil. Cook 1 minute, stirring
constantly. Remove from heat. Stir in 1 tsp. maple syrup.

To prepare stuffing, cook bacon in a large nonstick skillet over medium heat
until crisp. Remove bacon from pan; crumble. Add onion, ginger, and
2 minced garlic cloves to drippings in pan; cook 3 minutes or until lightly
browned, stirring frequently. Stir in chard and mushrooms; cook 5 minutes
or until chard wilts. Add crumbled bacon and rice; cook 30 seconds,
stirring constantly. Stir in 2-3/4 cups broth; bring to a boil. Cover,
reduce heat, and cook 45 minutes or until the rice is just tender and
liquid is nearly absorbed. Add squash and 1 tablespoon maple syrup to pan;
cover and cook 10 minutes or until squash is tender. Sprinkle with walnuts.