skinless chicken drumstick
8 individual, (buy 1kg)
1 tbs, (lemon), 16 sprigs
prosciutto fat trimmed
8 slice(s), (120g), fat trimmed (see note)
600 g, cut into thick wedges
2 cup(s), (2 x baby), quartered
reduced-fat French dressing
- Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Top each drumstick with a lemon thyme sprig, then wrap a piece of prosciutto around the centre. Set aside.
- Boil, steam or microwave potato until almost tender. Drain. Place potato and half the oil in a medium bowl and toss to coat. Transfer potato to 1 of the prepared trays and bake for 40 minutes.
- Meanwhile, heat remaining oil in a large non-stick frying pan over high heat. Add chicken and cook, turning, for 1–2 minutes each side or until browned. Transfer to remaining prepared tray. Bake with potato for the last 30 minutes of cooking.
- Drizzle lettuce with dressing and serve with chicken and potato wedges.