PAN-ROASTED CHICKEN WITH PROSCIUTTO, ROSEMARY, AND LEMON
This is delicious! Definitely company worthy. Just be careful using salt, my dish turned out a bit too salty. I changed the recipe by using boneless skinless chicken breasts instead of 1 whole chicken, but feel free to use that if you prefer. I added 1/4 C white wine to deglaze the pan, not in the original recipe but might tasty! Recipe courtesy of Tyler Florence
Provided by Chicagoland Chef du
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- 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.
- at chicken dry and 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.
- Check for additional seasoning with salt and pepper, if desired.
- Drizzle the pan sauce over the chicken and serve immediately.
- Serve with orzo, salad and crispy bread.
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EZEKIEL JOSEPH
[email protected]I'm excited to see how this dish compares to other chicken recipes I've tried.
Edward Maher
[email protected]I'm going to try this recipe with a few modifications.
Moses Mathebula
[email protected]This recipe is definitely on my to-cook list.
Jillianna Powell
[email protected]I can't wait to see how this dish turns out.
Lesego Mametja
[email protected]I'm sure this dish will be a hit with my family.
gamerkid cod
[email protected]I'm going to make this dish for my next dinner party.
Samma Ch
[email protected]This dish looks amazing!
Emma Kirkbride
[email protected]I can't wait to try this recipe!
Francisco Asturias
[email protected]This recipe is a keeper!
Rhonda P
[email protected]I would definitely make this dish again.
honey melina
[email protected]This dish is perfect for a special occasion.
Chisom Mogbo
[email protected]I roasted the chicken for a few extra minutes and the skin got nice and crispy.
Ali hayder
[email protected]I added some chopped sun-dried tomatoes to the dish and it gave it a nice tangy flavor.
Brooklynn Ned
[email protected]I didn't have any prosciutto on hand, so I used bacon instead. It was still delicious!
tanha tiha
[email protected]This dish was too salty for my taste.
Abigail Ulrich
[email protected]The chicken was a little dry, but the flavor was still good.
Nia Vekua
[email protected]I've made this dish several times and it always turns out perfectly. It's a great weeknight meal that the whole family loves.
Loise Githinji
[email protected]This recipe is easy to follow and the ingredients are easy to find. I would definitely recommend it to anyone looking for a delicious and easy chicken dish.
Abdullah Riaz
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the unique flavor of the chicken.
jennifer rodriguez
[email protected]This dish was absolutely delicious! The chicken was tender and juicy, and the prosciutto, rosemary, and lemon added a wonderful flavor.