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Chicken & Turkey - In the Oven
Chicken with Nutmeg
One 4 pound chicken
1 lemon
1/2 whole nutmeg
4 slices prosciutto
1/2 cup white wine
Extra-virgin olive oil
Salt and freshly ground black pepper
Heat the oven to 375°F.
Wipe the chicken clean and trim off all excess fat. Cut the lemon in half. Grate the nutmeg.
Rub the chicken all over with the lemon, squeezing the juice into the skin. Season with the skin and inside the cavity with salt, pepper, and nutmeg. Tuck the prosciutto slices into the cavity.
Put the chicken in a roasting pan, breast-side down, drizzle with olive oil and roast for 1 1/2 hours, basting from time to time. Add the wine after 30 minutes. Turn the bird breast-side up for the last 20 minutes.
Serve with juices from the pan.
- serves 4 - Adapted from Italian Easy by Rose Gray and Ruth Rogers.
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