3 to 5 lb chicken
1 tablespoon minced fresh rosemary
1 clove minced garlic
2 oz chopped prosciutto
4 peeled potatoes, quartered
Pat chicken dry. Combine rosemary, garlic and prosciutto. (A mini food processor/chopper can be used to conveniently mince and combine these three ingredients.) Run hands under the skin of the chicken, separating the skin from the breast and thighs. Rub about two thirds of the mixture under the skin over the breast and thighs. Rub the remaining mixture in the cavity. Cover the chicken and chill overnight (though this is not essential).