Prosciutto Wrapped Chicken and Scalloped Potatoes

This is one of those fantastic recipes that feels special enough for a dinner party but is straightforward enough for a casual weeknight meal. The magic happens as the chicken bakes on top of the potatoes, allowing its savory juices, enriched by salty prosciutto, to drip down and add an incredible depth of flavor to the tender potatoes. It's a one-pan wonder that delivers serious flavor with minimal fuss.

Instructions

1. 1

   Preheat your oven to 350°F (180°C).

2. 2

   In a small bowl, mix together the ricotta, lemon zest, finely sliced sage, salt, and a pinch of pepper for the filling.

3. 3

   Lay the prosciutto slices flat on a clean work surface. Place one chicken thigh fillet lengthwise at the bottom of each strip of prosciutto.

4. 4

   Evenly divide the ricotta filling among the chicken pieces, placing it at the end closest to you.

5. 5

   Carefully roll up the chicken, wrapping it snugly in the prosciutto. Finish with the seam side down to hold it together, but don't roll too tightly, or the ricotta will ooze out.

6. 6

   If desired, you can use toothpicks to secure the ends of the rolls, but this is not essential.

7. 7

   Arrange the potato slices in a single layer at the bottom of a roasting dish or a large oven-safe skillet, fanning them out so they overlap slightly.

8. 8

   In a small bowl, combine 1 1/2 tbsp of olive oil and the crushed garlic. Pour this mixture over the potatoes, using a spoon or brush to spread it evenly. Sprinkle the potatoes with salt, pepper, and the dried thyme leaves.

9. 9

   Place the prosciutto-wrapped chicken rolls on top of the potatoes. Drizzle the chicken with the extra 1/2 tbsp of olive oil. Bake for 40 minutes.

10. 10

    Carefully remove the chicken from the pan and place it on a plate to rest, loosely covered with foil.

11. 11

    Sprinkle the parmesan cheese over the potatoes. Return the pan with just the potatoes to the oven and increase the oven temperature to its maximum setting. Bake for another 5 minutes to get them crispy and golden.

12. 12

    Remove the potatoes from the oven, place the chicken back on top, and serve immediately.

Recipe Notes

• To measure the sage, tightly scrunch the leaves into a ball and then slice them as thinly as possible. Gently pack the finely sliced sage into a teaspoon to get the right amount. Thyme is also a great herb for this; use the same quantity of fresh thyme or 3/4 tsp of dried thyme leaves.

• While you can use toothpicks to seal the chicken rolls, it's not a critical step. Sometimes I don't bother, and the ricotta will partially ooze out, creating a little "ricotta sausage" that browns beautifully, which I actually love!

• The nutrition information provided is per serving.