Prosciutto-Wrapped Chicken Thighs

When I first started writing this post, I was comically reminded of a quote from Seinfeld’s character, George Costanza. “I find the pastrami to be the most sensual of all the salted, cured meats…”, he said. While pastrami is delicious, it doesn’t even come close to one of my favourite, drool-inducing salted cured meats, prosciutto.

The word prosciutto comes from the Italian verb prosciugare, which means to dry. This drying process is done to remove moisture, ensuring the meat has a long shelf life even at room temperature. This delicious Italian ham pairs well with many foods, like peaches, asparagus, cantaloupe, mozzarella, figs…the list could go on. Essentially if you read the words ‘prosciutto-wrapped…” you’re in for a good treat.

Today I’d like to share with you my recipe for prosciutto-wrapped chicken thighs. As I was recipe testing this, my husband and I both commented on the lovely burst of lemon zest with each bite. We hope you enjoy it, too.

Prosciutto-Wrapped Chicken Thighs

Preheat oven: 350F

4 chicken thighs (bone-in, skin on)
2 cloves garlic, minced
1 tbsp extra virgin olive oil
1 tsp fresh rosemary, finely chopped
1 tsp lemon zest
4 slices prosciutto
sea salt and pepper

1. Combine minced garlic, rosemary, lemon zest and extra virgin olive oil in a small bowl and set aside.
2. Rinse chicken thighs in cool water and pat dry with paper towel.
3. Place chicken thighs on a baking sheet lined with parchment paper and lightly season with salt and pepper.
4. Place 1/4 of herb mixture on the skin side of each chicken thigh and spread evenly.
5. Take the prosciutto and wrap each chicken thigh, gently tucking the ends underneath.
6. Place in the oven for 35 minutes or until chicken reads 165F with a meat thermometer.

Serve these with your favourite vegetables or side salad and enjoy!

These fresh and tasty ingredients were cheerfully delivered to my door by RealFoodToronto.com.