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Baked lemon chicken pieces with prosciutto and fresh herbs
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate baked chicken with zesty lemon, aromatic spices, and savory prosciutto.
Ingredients:
  • 12 (about 200g each) chicken thigh cutlets
  • 3 large lemons
  • 15 prosciutto slices
  • 3 garlic cloves, peeled, sliced
  • 187.50 ml fresh sage leaves
  • 187.50 ml fresh marjoram leaves
  • 2 large sprigs fresh rosemary, leaves picked
  • Salt, to taste
  • Lemon pepper, to taste
  • 36.40 gm olive oil
  • Mashed potato, to serve
  • Sauteed spinach, to serve
  • Fresh sage or marjoram leaves, extra, to serve
Instructions:
  • In a large roasting pan, nestle the chicken cutlets, bone side down. Peel strips of rind from the lemons using a vegetable peeler or a small, sharp knife. Halve the lemons, then juice them, setting aside the juice. Tuck the lemon rind and prosciutto between the chicken cutlets in the pan.
  • Season the chicken with a savory blend of garlic, sage, marjoram, and rosemary. Squeeze fresh lemon juice over the top and sprinkle with a dash of salt and lemon pepper. Finish with a drizzle of oil before covering with plastic wrap and refrigerating for 1 hour to enhance the flavors.
  • 1. Preheat the oven to 170°C. 2. Roast the chicken for 40 minutes or until it's golden brown and fully cooked. 3. Plate mashed potatoes and sauteed spinach. 4. Arrange the chicken on top and pour the pan juices over it. 5. Optionally, garnish with extra sage or marjoram before serving.

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