Serves 4
95 min
Cook the Book: Chicken with Nutmeg
Recipe GLPRccfeebaaf77969
An elegant French-inspired roasted chicken infused with the warm spice of nutmeg and wrapped in prosciutto. The bird is braised in white wine and finished with fresh lemon, creating a simple yet sophisticated main course with tender, flavorful meat.
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Ingredients
4 pounds One 4-pound organic chicken, patted dry
Extra-virgin olive oil
Salt
Freshly ground black pepper
1/2 whole nutmeg, finely grated
4 slices prosciutto
1 lemon, halved
1/2 cup dry white wine
Directions
Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels and place it breast-side up on a work surface.
Rub the entire chicken generously with extra-virgin olive oil. Season the inside cavity and outside with salt and freshly ground black pepper.
Sprinkle the grated nutmeg over the chicken, rubbing it into the skin evenly on all sides.
Arrange the prosciutto slices across the chicken breast, covering as much as possible and allowing some to drape over the sides.
Place the lemon halves inside the chicken cavity.
Transfer the chicken to a roasting pan. Pour the white wine into the bottom of the pan around the chicken.
Roast the chicken at 425°F for approximately 1 hour and 15 minutes, until the internal temperature at the thickest part of the thigh reaches 165°F (74°C). Baste occasionally with the pan juices to keep the meat moist.
Remove the chicken from the oven and let it rest for 10 minutes before carving. Transfer to a serving platter and spoon the pan juices over the top.
