PROSCIUTTO-WRAPPED NUTTY ROAST CHICKEN

Serves 4 or 8 as part of a buffet Prep and cook time: 2 hours (+ standing time) FOR THE HAZELNUT SEASONING • ¾ cup (100g) hazelnuts, roasted

and skins removed • ¼ cup loosely packed fresh

sage leaves • ½ cup (60g) pitted Sicilian olives • 4 cloves garlic, chopped • 80g butter, chopped FOR THE CHICKEN • 1.5kg whole chicken • 1 large (190g) lemon, quartered • 16 thin (240g) slices prosciutto • 5 stems fresh rosemary 1. For the hazelnut seasoning: Process the hazelnuts, sage, olives and garlic until combined. Add the butter; pulse until the mixture is smooth. Transfer to a medium bowl and season to taste.

2. For the chicken: Preheat the oven to 150°C (130°C fan-forced). Line an oven tray with baking paper; coat with cooking oil spray.

3. Rinse the chicken inside and out with water. Pat dry the cavity and skin with paper towel. Run your fingers carefully between the skin and the breast meat over the legs and thighs. Place the seasoning under the skin, pressing to spread evenly.

4. Place the lemon in the cavity and tuck wings under. Season. Turn the chicken breast-side down.

5. Place the prosciutto across the chicken in one layer, overlapping pieces to help it stay in place. Wrap a slice of prosciutto around each wing. Turn the chicken over; continue placing prosciutto across the top (you may need to use two slices end to end for the width). Cover the drumsticks with prosciutto; tie the legs together with kitchen string.

6. Place the chicken breast-side up, on the tray; coat it with cooking oil spray, then roast for 1½ hours or until cooked through. Remove the chicken from the oven, cover loosely with foil and rest for 15 minutes.

7. Serve the chicken with rosemary.