PROSCIUTTO-WRAPPED NUTTY ROAST CHICKEN

SERVES 4, OR 8 AS PART OF A BUFFET

PREP + COOKING TIME

2 HOURS, PLUS STANDING TIME

• 1.5 kg whole chicken

• 1 large lemon, quartered

• 16 thin slices prosciutto (240 g)

• cooking-oil spray

• 5 stems fresh rosemary, to serve

FOR THE HAZELNUT SEASONING

• ¾ cup (100 g) hazelnuts, roasted, skins removed

• ¼ cup loosely packed fresh sage leaves

• ½ cup (60 g) pitted green olives • 4 garlic cloves, chopped

• 80 g butter, chopped

1. First make the hazelnut seasoning: Process hazelnuts, sage, olives and garlic until combined. Add butter; pulse until mixture is smooth. Transfer to a medium bowl; season to taste. Keep aside.

2. Preheat oven to 150°C. Line an oven tray with baking paper; coat with cooking-oil spray.

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

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

5. Place chicken, breast side up, on tray; coat chicken with cooking-oil spray. Roast chicken for 1½ hours or until cooked through. Remove chicken from oven, cover loosely with tinfoil; rest for 15 minutes.

6. Serve chicken with rosemary.

SERVING SUGGESTION Serve with creamy mashed potato and steamed green beans.