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Roast chicken with prosciutto stuffing

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

Instructions

  1. Preheat oven to 375°F.
  2. Place bread cubes on large baking sheet and spread in single layer. Bake, stirring once, until lightly toasted, about 8 minutes. Transfer to large bowl. Set aside. Maintain oven temperature.
  3. To make chicken, spray medium roasting pan with nonstick spray. Place chicken in pan. With your fingers, loosen skin on chicken breasts, legs, and thighs. Rub salt and pepper on meat under skin; press skin back into place. Place lemon halves, onion quarters, and tarragon sprigs inside cavity of chicken. Tuck wings under chicken and tie legs together with kitchen string. Roast until instant-read thermometer inserted into thigh registers 165°F, about 1 hour and 15 minutes.
  4. Meanwhile, to make stuffing, spray 1 1/2-quart baking dish with nonstick spray.
  5. Heat oil in large skillet. Add onion and celery and cook, stirring often, until vegetables are softened and lightly browned, about 8 minutes. Add onion mixture, prosciutto, parsley, tarragon, egg, chicken broth, lemon zest, salt, and pepper to bread cubes and toss to combine. Spoon mixture into prepared baking dish; cover and bake 20 minutes. Uncover and bake until top is lightly browned, about 15 minutes longer.
  6. Remove chicken from oven and transfer to carving board. Let stand 10 minutes before carving. Discard skin before eating.
  7. Serving size: 1/6 of chicken and about 2/3 cup stuffing

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