This was a delightfully easy supper and full of spring flavours. I wanted to keep the flavours simple and fresh. I chose boneless skinless chicken thighs which I marinated in a little olive oil, zest of a lemon and lots of thyme. I brought the oven to 180c. The thighs were each then wrapped cosily in a prosciutto slice – though you could of course use serrano ham or parma at a pinch. I skewered each with a cocktail stick to hold the shape whilst they cooked. Remove when they are cooked. I sat them in a roasting tray with a further light drizzle of oil on the pan bottom.
They took around 40 minutes. The flavours simply burst forth in every mouthful – and the ham was lightly crispy, yet succulent. I served these with Venezia new potatoes and the asparagus recipe from the previous post – only I served the green spears cooled rather than cold. The vinaigrette went soooo well with the chicken!
I hope you try this some time soon – and of course it is one that can be tinkered with – you could wrap basil leaves around the chicken rather than thyme and then wrap the ham round. Or you could indsert slithers of garlic into the chicken first and even some red chill finely sliced, then pop the ham around. Experiment!