This is an easy and delicious roast chicken recipe with very few ingredients. You won’t be able to get enough of the crispy prosciutto and the fantastic pan sauce. Let’s get started!
- 1 Whole Chicken
- 2-3 Sprigs Rosemary
- 1 cup of Prosciutto (sliced into strips)
- 1 1/2 cup Chicken Stock
- Juice of 1 lemon
- Kosher Salt and Ground Pepper
- Dutch Oven
- Preheat oven to 350
- Quarter your chicken (this is the fun part…well, not exactly)
- Once quartered, season both sides of the chicken with kosher salt and ground pepper.
- Cut prosciutto into thin strips.
- Pour enough olive oil into your dutch oven to cover the bottom of the pan. Heat on medium-high.
- Place your rosemary sprigs and prosciutto in pan to get prosciutto crispy like bacon.
- Once prosciutto is crisp, remove from pan and place on a paper towel.
- Place chicken in dutch oven skin side down. Cook about 5 minutes to get a nice crispy skin. Turn over and sear another 4 minutes or so. Flip skin side back down.
- Add rosemary and prosciutto back to the chicken.
- Place in the oven and bake for 30-35 minutes. I always use a meat thermometer to make sure chicken breast has internal temperature of 170 degrees.
- When finished remove chicken, rosemary, and prosciutto to platter to keep warm.
- Remove all but 2 tablespoons of your drippings.
- Over medium heat, add your chicken stock and lemon juice. I use a wooden spoon and scrape off all the good flavor from bottom of pan.
- Cook down for approximately 5 minutes or until sauce starts to thicken.
- Your are now ready to eat the best roast chicken!
We love to serve our chicken with silky parsnip puree and snap peas.
Recipe adapted from Tyler Florence’s pan roasted chicken.