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Friday, 10 May 2013 11:16

Roast Chicken with Prosciutto, Rosemary and Garlic

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After enjoying a recipe like this for turkey but being overwhelmed by the leftovers, we modified it for chicken.  To our delight, it worked just as well, or even better!

  • Ingredients:


    3 to  5 lb chicken

    1 tablespoon minced fresh rosemary

    1 clove minced garlic

    2 oz chopped prosciutto

    4 peeled potatoes, quartered

    olive oil

  • Instructions:


    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). 

    Preheat oven to 450 degrees F.  Rub outside of chicken and potatoes with olive oil .  Fill the cavity with quartered potatoes.  Place chicken, breast side up, in a baking dish and surround with remaining potatoes.  Place in oven and immediately reduce temperature to 350 degrees F.  Baste with olive oil about halfway through the roasting time.  Roast for about 20 minutes per lb, until a thermometer inserted into the thickest part of the thigh reaches 180 degrees F.
  • Serves: 5-10
  • Cuisine: American (general)
  • Cooking method: Roast
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no alcohol, no grains
  • Just right for...: Elegant evenings, Crowds/parties, Comfort food, Spring favorites, Summer favorites, Fall favorites, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 2-3 hours
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