Roast Chicken with Proscuitto and Sage
October 11th, 2007
I made this awhile ago, but my sister’s friend keeps asking about it, so here’s the recipe:
Roast chicken with proscuitto and sage
1 roasting chicken (3-4 pounds)
3 oz proscuitto, torn
fresh sage leaves, chiffonaded
3 cloves garlic
1/2 lemon
1 T olive oil
Preheat oven to 425. Loosen the skin from the chicken around the legs, thighs and breasts. Place pieces of proscuitto and sage underneath the skin and inside the cavity. Add the garlic and the lemon in the cavity. Rub the olive oil on the outside of the chicken.
Place chicken in a roasting pan and cook until the thickest part of the thigh reads 180 and juices run clear (about 1 hour 20 min).
Let it rest for about 5 minutes, then carve.
I think this would be good with a nice pinot noir or even a lighter chianti.
November 17th, 2007 at 3:52 pm
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