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Photo of Prosciutto-wrapped chicken by WW

Prosciutto-wrapped chicken

Total Time
55 min
15 min
40 min
Wrapping the chicken in prosciutto makes a fabulous crispy layer that makes every mouthful irresistible.


Skinless chicken drumstick

8 individual, bone removed, (buy 1kg)

Fresh thyme

1 tbs, (lemon), 16 sprigs

Prosciutto fat trimmed

8 slice(s), (120g), fat trimmed (see note)


600 g, cut into thick wedges

Olive oil

1 tbs

Cos lettuce

2 cup(s), (2 x baby), quartered

99% fat-free French dressing

1 tbs


  1. 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.
  2. 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.
  3. 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.
  4. Drizzle lettuce with dressing and serve with chicken and potato wedges.


SERVING SUGGESITON: Steamed corn on the cob (120g per serve).TIP: To remove the skin from chicken drumsticks, pull the skin down towards the bone and use kitchen scissors to cut it off. A piece of paper towel makes the skin easier to grip.