Chicken is one of my favorite dishes to make because it always seems to be on sale. So, next time you see a deal on chicken thighs stock up because you will LOVE this rosemary prosciutto chicken thigh recipe!
I've never been a fan of dark meat myself, but this meal has converted me. The thighs turn out perfectly juicy, unlike chicken breasts, which I can never cook quite right.
While the recipe calls for 8 chicken thighs, I only found a package of 5, so the extra prosciutto was a treat when I had a cheese plate later in the week. Plus, when cooking for just two people eight pieces of chicken seems like I'm feeding an army!
I've never been a fan of dark meat myself, but this meal has converted me. The thighs turn out perfectly juicy, unlike chicken breasts, which I can never cook quite right.
While the recipe calls for 8 chicken thighs, I only found a package of 5, so the extra prosciutto was a treat when I had a cheese plate later in the week. Plus, when cooking for just two people eight pieces of chicken seems like I'm feeding an army!
Rosemary Prosciutto Chicken Thighs (adapted from Rachael Ray):
1/4 cup extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
1 bunch fresh rosemary
8 pieces good quality boneless, skinless chicken thighs, trimmed of fat
Salt and freshly ground black pepper
8 thin slices prosciutto di Parma
Pre-heat oven to 375F.
Pour 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic.
Strip the leaves off one sprig of rosemary and finely chop, about 1 tablespoon. Add the chopped rosemary to the olive oil and garlic. Break the remaining rosemary up into 8 small sprigs, about the length of the chicken thighs.
Season the chicken with salt and pepper to taste, and add them to the oil mixture. Turn to coat evenly.
Wrap the chicken pieces in prosciutto, placing a rosemary sprig in the center before wrapping. The sprigs should stick out a bit at the edges. Place chicken in a baking dish and cook for 40 minutes.
1/4 cup extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
1 bunch fresh rosemary
8 pieces good quality boneless, skinless chicken thighs, trimmed of fat
Salt and freshly ground black pepper
8 thin slices prosciutto di Parma
Pre-heat oven to 375F.
Pour 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic.
Strip the leaves off one sprig of rosemary and finely chop, about 1 tablespoon. Add the chopped rosemary to the olive oil and garlic. Break the remaining rosemary up into 8 small sprigs, about the length of the chicken thighs.
Season the chicken with salt and pepper to taste, and add them to the oil mixture. Turn to coat evenly.
Wrap the chicken pieces in prosciutto, placing a rosemary sprig in the center before wrapping. The sprigs should stick out a bit at the edges. Place chicken in a baking dish and cook for 40 minutes.