Prosciutto-Wrapped Chicken with Fennel
- Comments()
- Prep Time 15 minutes
- Total Time 1 hour
- Yield Serves 4
Ingredients
- 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
Directions
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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.
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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.
Cook's Note
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.
The concept was good, the blend of flavors very good. Unfortunately, the skin on the chicken did not brown and was greasy. Do the same recipe, use boneless, skinless chicken breasts, and cook for only 25 minutes. The vegetables come out better because they don't overcook, and the chicken and proscuitto is flavorful and moist. Also, omit the fresh sage, just season the chicken breats with poultry seasoning, and season everything with powdered sage on top.
I absolutely loved this recipe. The tastes blended beautifully together with the chicken being very mosit. Well definitely make again!