I made this Roasted White Wine Chicken with Prosciutto, Potatoes, and Onions over the recent holidays. I deliberately roasted the chicken and potatoes in the same baking tray. This method allowed the potatoes to absorb all the wonderful flavors from the prosciutto and chicken, which makes a huge difference to the overall taste of this hearty dinner for your family or friends. Try it.
Roasted White Wine Chicken with Prosciutto, Potatoes, and Onions
3 pcs (600 – 650g) Bone-In Chicken Breast
1 Bag (680g) Small Potatoes, halved
1 Bag (280g) Cipolline Onions, peeled
6 Slices of Prosciutto (Jambon Ham)
5 Tbsp Olive Oil
¾ Cup White Wine
Preheat oven to 425˚F.
Combine the potatoes, onion, 4 Tbsp of olive oil, a couple sprigs of thyme and rosemary leaves in a roasting pan. Season the potato mixture with black pepper and sea salt.
Meanwhile, season the chicken with black pepper, sea salt, and rosemary leaves. Wrap each chicken breast with two pieces of prosciutto and place on top of the potato mixture. Drizzle with the remaining olive oil and pour in the white wine.
Roast the chicken and potato mixture in the oven for about 40 minutes. Turn on the broiler and cook for another 5 to 6 minutes. Remove from the oven; let rest a few minutes before serving.