This is the best chicken I’ve ever made. Third time really is the charm because I’m pretty sure this was my third time roasting a whole chicken. I used yet another Martha Stewart recipe and I am so in love with it. It’s not going to be a weekly staple or anything, but I know it will be a great recipe to have in my back pocket for special occasions. I also don’t know if I’ll ever roast a chicken whole again after trying the butterfly, or spatchcock, method. It was a little tricky (and gross) at first, but in the end it’s so much easier. It cooks faster and it makes carving a cinch.
Once you’ve butterflied the chicken, it’s pretty simple to throw together. Apple, fennel, and leek get tossed into the pan with olive oil and salt and pepper. Then you cover your seasoned chicken with sage and prosciutto! Woo! My chicken cooked for about an hour (in my kind of crappy oven) and came out crispy, flavorful, and moist. Really moist. It was perfect and I was proud. Paul and I both absolutely loved it. I highly recommend this recipe! The prosciutto skin is so good – I feel like maybe it’s part of what helped the chicken stay so moist? Just a guess. In any case, it’s just plain good and you should try it. Recipe can be found here!