This one pan meal of Prosciutto Wrapped Chicken with Roasted Cauliflower is a cinch to make. A perfect mid-week dinner and the chicken is so succulent! www.keviniscooking.com
Print Recipe
4 from 3 votes

Prosciutto Wrapped Chicken with Roasted Cauliflower

Recipe adapted from Aldi Craves. Original recipe courtesy of Executive Chef Mary Nolan, Bon Appetit.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: chicken, prosciutto wrapped chicken recipe, roasted cauliflower
Servings: 4 servings
Calories: 549kcal
Author: Kevin Is Cooking

Ingredients

  • 4 tbsp Carlini Extra Virgin Olive Oil divided
  • 1 tbsp fresh lemon juice
  • 1 tsp Stonemill Essentials Sea Salt divided
  • 1 tsp Stonemill Essentials Italian Seasoning
  • 1/2 tsp Stonemill Essentials Black pepper
  • 1 tsp fresh lemon zest
  • 1 1/2 lbs Kirkwood Boneless Skinless Fresh Chicken Thighs (4-6 piece)
  • 6 slices Specially Selected Prosciutto
  • 1/2 inch large head cauliflower cut into 1- florets (See Note 1)

Instructions

  • Preheat oven to 400°F.
  • In a small bowl mix the salt, pepper and Italian seasoning together.
  • In a medium bowl whisk together 2 tablespoons of the olive oil and lemon juice.
  • Add the chicken thighs to the oil and lemon mixture, tossing to coat and rest for 5 minutes.
  • Lay the chicken thighs flat on a rimmed baking sheet lined with aluminum foil. Sprinkle each chicken thigh with seasoning mixture and lemon zest.
  • Roll up thigh and wrap with a slice of prosciutto. Flip so end of prosciutto is on bottom and repeat with remaining thighs. No toothpick required to secure. Be sure there is plenty of room around each thigh on baking sheet.
  • In a medium bowl add the cauliflower florets and 2 tablespoons of olive oil, sprinkle with remaining 1/2 teaspoon of sea salt and toss to coat. Distribute cauliflower around chicken on baking sheet. Bake until chicken is cooked through, 20-24 minutes.
  • Remove chicken from baking sheet and allow to rest. With a spoon toss cauliflower to turn and return to oven and roast another 10 minutes. Serve with chicken.

Notes

1. 1/2 large head of cauliflower should come to approximately 4 cups.

Nutrition

Calories: 549kcal | Carbohydrates: 1g | Protein: 29g | Fat: 47g | Saturated Fat: 11g | Cholesterol: 174mg | Sodium: 792mg | Potassium: 372mg | Vitamin A: 135IU | Vitamin C: 2.1mg | Calcium: 21mg | Iron: 1.4mg