Roast chicken with prosciutto and olives

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This tasty dish is great for weekend meals – or serve it to guests at a casual dinner party.

This dish is fairly salty, due to the added prosciutto and olives. You can leave the prosciutto out if you wish, or use low-salt olives. Another option is to replace the prosciutto with cubed ham steak.

Serves 4.


Size 16 chicken (1.5kg / 3.3lbs)
Salt and pepper
100g prosciutto, torn into pieces
½ lemon, thinly sliced
½ large onion, finely chopped
3 cloves garlic, finely chopped
½ cup pitted olives
½ cup white wine
Lemon slices to serve (optional)

1. Preheat the oven to 180 deg C (350 deg F).

2. Season chicken with salt and pepper, then place, breast side down, in a lightly oiled roasting pan.

3. Cook for 45 minutes. While the chicken is cooking, combine the prosciutto, lemon slices, chopped onions, garlic and olives in a mixing bowl.

4. Remove the chicken from the oven and transfer to a plate. Remove chicken juices from roasting pan. Scatter the prosciutto mixture into the roasting pan, then add the white wine. Place the chicken, skin side up, into the pan. Bake for another 45 minutes.

5. Remove from oven and serve on plates. Pour the prosciutto mixture over the chicken,  and add some fresh lemon slices (optional). Serve with steamed vegetables or salad.

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