Roast chicken with prosciutto stuffing
5
Points®
Total Time
1 hr 55 min
Prep
20 min
Cook
1 hr 25 min
Serves
6
Difficulty
Easy
In this recipe, you put the chicken in the oven, then make the stuffing and bake it at the same time for convenient prep and minimal cleanup. The chicken is seasoned well, even underneath the skin, with salt and pepper, then the cavity is stuffed with lemon halves, onion quarters, and tarragon sprigs for more flavor. While the chicken is roasting, the toasted bread cubes are separately baked with sliced onion, chopped celery, prosciutto, fresh parsley and tarragon, egg, chicken broth, and a touch of lemon zest—the prosciutto and tarragon give an updated twist to this homestyle meal that’s more than company-worthy.
Ingredients
Black pepper
¼ tsp
Cooking spray
2 spray(s)
Raw skinless boneless light and dark meat chicken
1¾ pound(s), 3 1/2 pound whole chicken, giblets discarded
Black pepper
½ tsp
Table salt
½ tsp
Lemon
1 item(s), medium, small, halved
Uncooked onion
1 small, peeled and quartered
Fresh tarragon
3 sprig(s)
Fresh tarragon
2 Tbsp, chopped
Bread
4 oz, 1-inch cubes (about 4 cups)
Olive oil
2 tsp
Uncooked onion
1 large, quartered and thinly sliced
Celery
1 rib(s), medium, chopped
Prosciutto
2 slice(s), chopped
Fresh parsley
3 Tbsp, chopped
Egg
1 large egg(s), lightly beaten
Chicken broth
⅓ cup(s)
Lemon zest
½ tsp, grated
Table salt
¼ tsp