This is a lovely, and easy, Sunday dinner for us. Simple ingredients, very little fuss, and loads of delicious flavour at the end of a busy day, and the end of the week. Because the prosciutto adds just the right amount of salt, I add no extra salt to this dish. The smells are amazing, the dish flavourful, and the whole thing looks pretty on the plate!
PROSCIUTTO-WRAPPED STUFFED ROAST CHICKEN WITH FINGERLING POTATOES AND VEG
I whole chicken, rinsed and patted dry
3-4 slices of Prosciutto
1 Lemon, halved, and stuffed into Chicken
1 head Garlic, tips chopped, and stuffed into Chicken
Fingerling potatoes, enough to line bottom of Roasting Pan
5-6 Whole carrots, sliced lengthwise
About 1/4 Fennel, with frawns, rough chopped
1 White Onion, rough chopped
Sprigs of Fresh Sage, chopped
Fresh Pepper, to taste
Turn on Convection Roast Oven to 325~. Use rack close to the bottom.
Cook for approximately 1 hour, or until the juices in the chicken run clear.
Remove the pieces of prosciutto and place on a serving plate. Cut up bird, slicing breast meat and leaving the legs whole. Place on serving plate when done. Scoop out the potatoes and veg and add to the plate. Remove the lemon from the cavity and squirt some of the lemon onto the chicken. Remove the roasted garlic, and place into small serving dish.
This ‘roast’ is quick, hearty, and carries a deliciously memorable scent. No added spice. Just real, raw flavours. A perfect start to the week, and the end of one too!
Mangiamo! Let’s Eat!