1 Roasting Chicken
1 Large Lemon
8 Slices of Prosciutto, thinly sliced
1-2 Cloves of Garlic, crushed
2 Handfuls of Fresh Thyme, leaves picked, finely chopped
1/2 Stick of Butter, softened
Salt & Pepper
Preheat the oven to 425F.
Wash the chicken inside and out, then pat dry.
Using your fingers, gently separate the skin from the breast meat. Be careful not to rip the skin.
Zest the entire lemon.
Tear the prosciutto into small pieces and combine in a bowl with the lemon zest, garlic and thyme. Add salt and pepper then mix it all with the butter. You may as well do this with your hands since you now push this mixture into the space between the skin and breast meat. Rub any leftover butter mix on the outside of the chicken.
Cut the peeled lemon in half and place in the cavity.
Place in hot oven and cook according to the weight of the bird.
No comments:
Post a Comment