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Photo of Porchetta-style roast chicken by WW

Porchetta-style roast chicken

Total Time
1 hr 30 min
30 min
1 hr
The essence of the traditional Roman dish, Porchetta but with a twist. Filled chicken with lemon, fresh herbs and fennel seeds and wrap up in prosciutto.


Skinless chicken breast

800 g, lean

Fresh lemon rind

1 tbs


4 clove(s), crushed

Fresh rosemary

1 tbs, finely chopped

Fresh flat-leaf parsley

¼ cup(s), finely chopped

Fennel seeds

1 tsp, finely crushed

Prosciutto fat trimmed

12 slice(s), fat trimmed


1000 g, peeled, halved

Olive oil

2 tbs


120 g

Cherry tomatoes

250 g, halved

Balsamic vinegar

2 tbs


  1. Using the flat side of a meat mallet, pound chicken until 1cm-thick. Sprinkle evenly with lemon rind, garlic, rosemary, parsley and fennel seeds. Season with salt and pepper. Roll each double breast from one long side to enclose filling.
  2. Lay half the prosciutto slices, overlapping slightly, on bench. Top with 1 chicken parcel. Roll to form a log shape. Using un-waxed kitchen string, tie at 3cm intervals to secure. Repeat with remaining prosciutto and chicken parcel.
  3. Preheat oven to 200°C. Combine potato and half the oil in a baking dish. Season. Bake for 1 hour or until potato is golden and tender.
  4. Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Cook chicken, turning, until browned all over. Transfer to a baking tray. Bake for 15-18 minutes or until cooked through. Cover chicken with foil and set aside for 5 minutes to rest before thickly slicing.
  5. Combine rocket, tomato and vinegar in a medium bowl. Serve chicken with potato and rocket salad.


SERVING SUGGESTION: Gravy of your choice.