Prosciutto-Wrapped Chicken with Fennel
This chicken is spatchcocked, a funny-sounding term that means removing the backbone and flattening the bird. This way, it cooks more quickly -- in about half the time!
- 1 whole chicken (3 1/2 to 4 pounds)
- Salt and pepper
- 1 large firm apple, such as Fuji, cored and cut into 8 wedges
- 1 bulb fennel (about 1 pound), trimmed and cut into 1/2-inch wedges
- 1 bunch leeks (about 3), white and light-green parts, cut crosswise into 1/2-inch slices, cleaned
- 2 tablespoons plus 1 teaspoon olive oil
- 1/4 pound thinly sliced prosciutto
- 10 to 15 fresh sage leaves
All in One
Roast veggies alongside for a one-pan meal. Prosciutto draped over the bird means you get the salty ham in every bite.
Preheat oven to 450 degrees. Remove backbone from chicken. Flip chicken breast side up. Press firmly on the breastbone to flatten. Season both sides with salt and pepper.
Place chicken on a rimmed baking sheet. Toss together apple, fennel, leeks, and 2 tablespoons oil. Season with salt and pepper. Scatter around chicken. Cover chicken with prosciutto, overlapping slices and tucking edges underneath. Toss sage leaves with remaining 1 teaspoon oil and scatter on top. Roast until prosciutto is crisp, chicken is cooked through (an instant-read thermometer registers 165 degrees), and vegetables are tender and golden, 30 to 40 minutes. Loosely tent chicken with foil, and let rest 10 minutes before cutting into pieces.