Prosciutto & lemon roast chicken

Roast chicken is probably one of the most popular dishes to appear on "favorite food" lists. It's a favorite on our table too and every time I roast one I experiment with new flavours. Prosciutto will give your roast a deep earthiness and lemons a zingy fresh taste. Pair with rosemary and you already have a sophisticated chicken that will fill the house with a mouthwatering smell.


Prosciutto & lemon roast chicken for four
1 whole chicken
100g prosciutto
2 lemons
5 sprigs rosemary
1 glass of sherry (or white wine)
salt & pepper

Mustard mashed potatoes
8 floury potatoes
2 laurel leaves
1 tbsp thyme
butter
double cream
salt
4 tbsp grainy mustard (I ♥ La Maille)

Preheat your oven at 175˚C.

Lightly season the chicken with salt & pepper. Zest your lemons and juice one of them. Throw the prosciutto, lemon juice and zest in a food processor. Whizz until you obtain a smooth paste.

Now prepare to get a bit messy. Take the chicken and using your hand work your way under the skin of the breasts until you pull it apart from the meat. Continue towards the legs. Careful not to rip the skin.

Spread the prosciutto paste under the skin on the legs and breasts, trying to reach all the hidden spots. Place one sprig of rosemary on each leg and two on the breasts. Place your leftover whole lemon and rosemary in the cavity of the chicken. Fit the skin with a toothpick if it's too loose.

By stuffing the skin of the chicken you'll prevent the breasts from drying out while still enjoying perfect crisp skin.

Place your chicken in a roasting pan with the sherry or white wine. Pop in the oven for 1 1/2 hours, checking from time to time if the liquid has not dried out. Rest the chicken for 10 minutes before carving.

Owners of microwave ovens, don't despair: you too can prepare this roast. Put your chicken in an oven bag (unless you're up for cleaning splutter) and roast for 24 minutes on maximum power. You'll need to turn over the meat at half time. Though the skin will somehow get a nice golden color, you might want to brown the chicken in a pan with a little oil before you put in the oven.


While the chicken roasts, prepare the mashed potatoes.

Peel the potatoes, dice them and boil in salted water with laurel leaves and thyme. Mash them while still hot and add butter and double cream until you reach the perfect consistency. Stir in the grainy mustard and taste. Amazing, isn't it?

This recipe makes 0.4kilos/person of pure goodness.