Pan-Roasted chicken with Proscuitto, Rosemary, and Lemon by Tyler Florence
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 551.1
- Total Fat: 34.3 g
- Cholesterol: 183.1 mg
- Sodium: 812.9 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 1.3 g
- Protein: 56.0 g
IntroductionI was worried the proscuitto would overwhelm the other flavors, but this turned out to be a wonderful combination. I was worried the proscuitto would overwhelm the other flavors, but this turned out to be a wonderful combination.
Extra-virgin olive oil
4 ounces thinly sliced prosciutto, cut into ribbons
Leaves from 2 small sprigs fresh rosemary
1 whole chicken, quartered (about 3 pounds)
Salt and freshly ground black pepper
3/4 cup chicken stock
1 lemon, juiced (original recipe called for 1/2 lemon, we used 1 and liked the stronger lemon flavor).
The recipe had skin on. I think you could take the skin off for less calories, but then brown it less in the skillet. Also, I don't know that much olive oil is needed for the proscuitto, and I think the proscuitto could but cut by at least 1/3 and still taste good. I took some of the fat off the proscuitto before cooking it, if you took all the larger chunks of fat off it would be less calories also but this does take time.
Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.
Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately.
Serving Size: 4 servings (is a whole chicken devided up)
Number of Servings: 4
Recipe submitted by SparkPeople user JANEGSN.