Lemon & Prosciutto Roast Chicken

Serves: 6

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Recipe by: Megann's Kitchen

There are a few things that a succulent chicken match perfectly with & prosciutto, lemon & fresh garden herbs is just one perfect combination. Now, I can tell you this is a great one for any occasion from a delightful meal with the family to entertaining special guests who fancy roast poultry.

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Lemon & Prosciutto Roast Chicken

Ingredients:

Lemon & Prosciutto Roast Chicken

1.5 (3 lb) kilo organic chicken

1 large lemon

110 grams softened butter

8 slices prosciutto, roughly chopped

1 clove garlic, crushed

3 Tbs fresh thyme leaves, finely chopped

1 Tbs fresh oregano leaves, finely chopped

Sea Salt and freshly ground black pepper

1 kilo potatoes & root vegetables to roast, cleaned and cut into chunks

Method:

Lemon & Prosciutto Roast Chicken

Take your chicken out of refrigeration 30 minutes prior to preparation. Preheat the oven to 200°C (395°F)
Prepare a roasting tray with baking paper (vegetables) & a roasting pan (chicken) & place both in the oven to preheat
Wash your chicken inside and out and pat dry with paper towel. Using your fingers, part the breast skin from the breast meat. It's important to try to push your hand gently down the breast, being careful not to rip the skin. Zest your lemon with a microplane zester into a bowl
Cut your naked lemon in half & set aside. Chop the prosciutto & add to the bowl with the lemon zest, softened butter, garlic and fresh herbs. Season with sea salt & pepper and mix the butter mixture well. Push this into the space you have made between the meat and the skin, keep a little aside & rub over the wings of the bird
Slash the thigh of the chicken once (twice for a big bird) & rub that butter goodness into it. This will help with flavour penetration & cooking time. Push the lemon halves into the cavity of the chicken. I tie the legs together with kitchen string for presentation, but this is not critical
Place the chicken into your prepared hot roasting pan and roast in the preheated oven for 60 minutes. Cover with foil & leave to rest for 10-30 minutes as this give the juices in the chicken time to settle, your vegetables time to turn golden & you time to prepare to sit down at the dinner table
While the chicken is cooking, parboil peeled potatoes in salted water for 10 minutes & drain, placing back into the pot. Season & place lid onto the pot & shake the potatoes vigorously, giving them a floury coating
Liberally cover with olive oil & give one last shake & place onto a tray with baking paper. Cut the pumpkin & other desired vegetables into irregular chunks around the same size as the potatoes & add them to the pot that you used to shake the potatoes. Give a touch up of seasoning & olive oil, shake & place on your tray with the potatoes. Bake in the oven for 40 minutes

Tips & Hints:

If you prefer roasting your vegetables all together, when the chicken reaches the 20 minute mark, by which time the butter mixture will have melted through & cooked out of the chicken & settled into the bottom of the tray, giving your chicken incredible flavour. Remove the chicken & add your seasoned, un-oiled potatoes & other hard root vegetables. Toss and coat the vegetables in the butter & juices from the bottom of the pan. Place the chicken back on top of the vegetables & continue to cook for another 40 minutes, Roasting a whole chicken on the bone will take approximately 20 minutes for every 500g of weight at 200°C (395°F),If any herbs are unavailable, sage also goes beautifully with this dish, This chicken also makes fantastic leftovers. We love to eat it cold with a fresh salad or in a fresh bun for lunches. It doesn't last long in our household.