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Ingredients
Serves 4 | 45 minutes active time- 4 large shallots, peeled and halved
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 bunch medium-size carrots, cut into 1-inch pieces
- 2 tablespoons finely chopped fresh rosemary leaves (or 2 teaspoons dried & crumbled)
- 1 pound small red or new potatoes, scrubbed and halved (or, if large, quartered)
- Salt and black pepper to taste
- 1/2 pound prosciutto, thinly sliced
- 2 whole chicken breasts (about 2 1/2 pounds), both halved
- 1/4 cup dry white wine or cooking sherry
- Preheat the oven to 450° F.
- In a roasting pan or a very large ovenproof skillet, toss together the shallots, garlic, oil, bell pepper, carrots, chopped rosemary, potatoes, salt, and pepper.
- Slightly overlap the long sides of 2 to 3 prosciutto slices on a work surface, with short ends nearest you. Sprinkle one of the chicken-breast halves with salt and pepper. Lay it across the middle of the prosciutto slices, then wrap them around the chicken to enclose it. Wrap the other three breast halves in the same manner.
- Arrange the wrapped chicken-breast halves on top of the vegetable mixture, with the "seams" facing down.
- Roast the chicken and vegetables in the upper third of the oven for 20 minutes. Then reduce the temperature to 375° F, and roast until the chicken is cooked through and the potatoes are tender, about 15 minutes more. Transfer the chicken to a warm platter and cover it loosely with foil.
- Stir the vegetables and return them to the oven to caramelize, 5 to 10 minutes more (optional).
- With a slotted spoon, transfer the vegetables to a heated platter. Stir the wine or sherry into the skillet, scraping up the brown bits, and boil the mixture for 1 minute. Pour the liquid over the chicken and vegetables and serve, garnished with any extra rosemary sprigs.
