Prosciutto Wrapped Chicken and Scalloped Potatoes (One Pan!)

Method13 steps · about 1 hr

1. 1

   Step 1: Preheat the oven to 180°C / 350°F. Use a baking dish large enough to leave at least half the potato surface uncovered when the four chicken rolls are on top.

2. 2

   Step 2: Mix the ricotta (⅔ cup), lemon zest, finely sliced fresh sage (1½ tsp), filling salt (¼ tsp) and pepper in a bowl.

   Uses ⅔ cup ricotta · Zest of 1 small lemon · 1½ tsp finely sliced fresh sage · ¼ tsp salt for the filling · Black pepper for the filling, to taste

3. 3

   Step 3: Lay the prosciutto slices on a clean work surface, arranging four long slices or pairs of smaller slices to make four wraps. Place one chicken thigh lengthwise on each wrap.

   Uses 4 raw skinless boneless chicken thigh fillets, 150–200 g each · 4 long or 8 small thin slices of prosciutto

4. 4

   Step 4: Divide the ricotta filling evenly over the four chicken thighs.

   Uses All four prepared chicken wraps · All the filling, divided evenly across the four thighs

5. 5

   Step 5: Roll each chicken thigh up inside its prosciutto wrap, enclosing the filling. Avoid rolling too tightly, and finish with the seams underneath.

   Uses All four filled wraps

6. 6

   Step 6: If necessary, secure the seams with toothpicks. Remember to remove every toothpick before serving.

   Uses All four rolled parcels

7. 7

   Step 7: Fan the peeled, thinly sliced potatoes (750 g) across the baking dish, with the slices slightly overlapping.

   Uses 750 g potatoes, peeled and thinly sliced

8. 8

   Step 8: Mix 1½ tbsp of the olive oil with the crushed garlic (1), if using. Brush all this mixture over the potatoes. Season with the separate potato salt and pepper, then sprinkle over the dried thyme.

   Uses All the arranged potatoes · 1½ tbsp olive oil for potatoes · 1 garlic clove, crushed, optional · 1 tsp dried thyme leaves · Salt for the potatoes, to taste · Black pepper for the potatoes, to taste

9. 9

   Step 9: Place the four chicken rolls on the potatoes, seams down, leaving plenty of potato exposed. Drizzle the remaining ½ tbsp olive oil over the chicken. Bake for about 40 minutes, until the potatoes are tender and the centre of each chicken roll and its filling reaches at least 74°C / 165°F. Continue cooking if needed.

   Bake chicken and potatoes · 40 minUses All the prepared potatoes and their oil · All four chicken rolls · Remaining ½ tbsp olive oil for chicken

10. 10

    Step 10: Lift the cooked chicken rolls onto a plate and cover loosely with foil to rest. Keep the potatoes and chicken juices in the baking dish.

    Uses All four cooked chicken rolls lifted from the dish

11. 11

    Step 11: Scatter the Parmesan (¼ cup) over the potatoes. Turn the oven to its maximum baking setting and return the potato dish for about 5 minutes, watching closely, until the surface is golden brown.

    Brown Parmesan potatoes · 5 minUses All the potatoes and juices remaining after lifting the chicken · ¼ cup freshly grated Parmesan

12. 12

    Step 12: Place the rested chicken rolls back on top of the browned potatoes.

    Uses All the browned potatoes and juices · All four rested chicken rolls

13. 13

    Step 13: Remove every toothpick, if used, and serve the four chicken rolls with the potatoes as four meals while hot.

    Uses The complete finished dish