Oven-Roasted Chicken with Prosciutto, Lemon & Sage

While roasted chicken is delicious on its own, take it up a notch with a few simple additions.


4 thin slices prosciutto, about 2 oz (60 g)
1 tbsp (15 mL) each butter and Dijon mustard
2 tbsp (30 mL) finely chopped sage
Finely grated zest of 1 lemon
1 large clove garlic, minced
Generous pinches each salt, pepper and paprika
3 lb (1.5 kg) whole chicken


  1. Preheat oven to 375°F (190°C). Finely chop prosciutto. In a medium bowl, mash together butter and Dijon until blended. Stir in prosciutto, sage, lemon zest, garlic, salt and pepper. 
  2. Using your hands, very carefully pull skin from 1 chicken breast just enough so you can slide about one-quarter of prosciutto mixture between skin and meat. Using your hands, rub top of skin to spread butter mixture under skin. Repeat with other breast and thighs, and remaining prosciutto mixture.
  3. Season outside of chicken with salt, pepper and paprika. Tie legs together if you wish. Place chicken in a small roasting pan. Roast in centre of preheated oven, basting occasionally, until juice runs clear when thigh is pierced, about 1¼ hours.
Serves 4


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