Quick roast chicken with prosciutto and potato wedges
Photo: Marina Oliphant
You get heaps of flavour cooking the meat on the bone. The prosciutto acts as a protective layer, keeping moisture in while the potatoes soak up the extra juices.
- 1 whole, organic free-range chicken
- salt and pepper to season
- 8 slices prosciutto
- 8 small potatoes, scrubbed well
- fresh herbs from the garden (a mix of thyme, oregano or rosemary)
If you have never jointed a chicken, you will be surprised at how easy it is. Using poultry shears or a large knife with a heavy blade, start along the breast bone and continue all the way along either side of the backbone - you can keep the backbone to use to make stock later. Your chicken should be in two halves. Simply cut around the leg and thigh, following the muscle. The breast will be attached to the wings. You should have four pieces. If you like, chop these in half again.
Season with salt and pepper and wrap with prosciutto.
Cut the potatoes into thick wedges.
Place the chicken in a large roasting pan with the potatoes. Scatter the herbs over.
Cook in a preheated oven at 200 degrees for about 20 minutes, turning after 10 minutes, until chicken is cooked through and prosciutto is crispy. The potatoes should be done at this point.
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