Pan-Roasted Chicken with Prosciutto, Rosemary, and Lemon
Show: How To Boil Water
Episode: Talkin' Chicken
Rate This RecipeRead users' reviews (85)
- Recipe categories: Meat, Fruit, Lemon, Poultry, Chicken,
- recipe
- ratings & reviews(85)
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Easy Party Appetizers
(01:47)
-
Funky Fried Chicken
(03:31)
-
Old-Fashioned Macaroni Salad
(00:03:04)
-
Veggie Bow-Tie Pasta Salad
(00:03:41)
-
Ina's Roasted Shrimp and Orzo
(03:29)
-
Food Network Star Burger Bash
(00:42:00)
-
Mac and Cheese Throwdown
(03:01)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Summer Cookout Salad Recipes
37 Photos
-
Recipe of the Day: What to Cook in June 2013
36 Photos
-
Easy Summer Party Recipes
8 Photos
-
Summer Dip Recipes
15 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Summer Sides
27 Photos
-
Cupcake Wars Season 3 Winning Recipes
12 Photos
-
Real Men Make Quiche
4 Photos
-
Best BBQ Rib Recipes
26 Photos
-
Summer Cookout Salad Recipes
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 85
Showing 1-10 of 85
Sort by:
SELECT
By cia626_10674792
Wheaton, IL
on March 24, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wonderful! Great blending of perfect flavors. Sometimes I make it with boned chicken thighs for a super-quick dinner, just cook on the stovetop and skip the oven, plus I like the flavor of the dark meat with the other ingredients in the recipe. We eat this frequently, and always love it.
By julzrulz9
on December 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Came out perfect! Will definitely make again
By TooSweetPatti
Pottstown, PA
on September 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have been making this for friends and family for several years now, following the recipe exactly as it is presented, and I have never had a problem. I use a good pan with a solid base, I only heat it on medium heat, and I have never had a problem with anything burning. The rosemary and prosciutto were fine on the side of the pan and under the chicken while roasting in the oven. I like to make extra pan sauce and serve it with hot rice and a crisp vegetable and it is a wonderful and quick meal.
By Koconutzz
on April 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I'm glad I read the reviews. I also took the prosciutto and rosemary out of the pan before putting it in the oven or it would have burned. I also just used two large chicken breasts, but this was an extremely delicious way to cook chicken! I served it with roasted potatoes and asparagus. It was a hit with the family!
By sabooker
on August 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a staple in our house. I discovered this recipe some time ago on here and my family absolutely loves it, and it's so easy!!!
By jaramillo_10680684
Arvada, CO
on August 15, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Yum! The prosciutto adds a salty flavor to the dish, so next time I make this I won't salt the chicken quite as much.
By lgdead_9127213
Westmilford ,NJ
on March 16, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
haven 't made it yet but I can't wait to try it, It sounds so dame !!!!! THANKS FOR ALL THE SECOND HAND TIPS!
By grandma W.
Westhampton, 72
on November 16, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The directions should state to remove the prosciutto from pan before browning chicken as the prosciutto burned using the above recipe. Other than that, came out very tasty, but nothing to rave about.
By khatdog_10540752
ridgefield, CT
on March 02, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
First of all to Margie, I browned the prosciutto then removed it while browning the chicken, and then of course returned it to the pan before roasting in oven. The big flavors of lemon , rosemary and prosciutto give so much life to the chicken which can sometimes be a little boring. I always keep prosciutto and fresh lemon ice cubes in my freezer so the ingredients are pantry stock. And I got to use my new Le Crueset Dutch Oven!!
By johnmargie363_1...
St. Louis, 65
on January 18, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
You can't (at least I can't do this recipie by moving the prociutto to the side of the pan. It simply won't take the total suggested time of it and the chicken of 13 minutes in a frying pan. It turned into black mush and kicked so much smoke that it set the alarm off. Another 30 min. in an oven on top of this? No way. What am I missing?