Roast Chicken & Crispy Prosciutto
with Creamy Sage Sauce, Mash & Veggies
- Milk
This sublime meal is everything you want from a gourmet dining experience. With succulent chicken, creamy mash and crispy prosciutto, it'll turn your regular weeknight dinner from good to great.
Ingredients
1 packet
half chicken
2
potato
1 bunch
asparagus
½ packet
prosciutto
1 bunch
silverbeet
1 bunch
sage
1 packet
thickened cream
(Contains: Milk)
½ tub
chicken stock pot
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
¼ tsp
salt
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. In a large frying pan, add a drizzle of olive oil over a medium-high heat. Cook the half chicken until browned, 4-5 minutes each side. Transfer to a lined oven tray and top with 1/2 the butter. Roast until golden and cooked through, 25-30 minutes. Set aside to rest. Set aside the frying pan with the chicken fat for step 5. TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is roasting, bring a medium saucepan of salted water to the boil. Peel the potato and cut into bite-sized chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, the salt and remaining butter to the potato. Mash until smooth. Cover to keep warm.
While the potato is cooking, trim the ends of the asparagus (about 3cm). Slice the prosciutto (see ingredients) in half lengthways. Roughly chop the silverbeet. Pick the sage leaves and thinly slice.
Place the asparagus on a second lined oven tray and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast for 5 minutes. Remove the tray from the oven and add the prosciutto. Roast until the asparagus is tender and prosciutto is crispy, 5-10 minutes.
When the chicken is resting, return the large frying pan with the chicken fat to a medium-high heat. Cook the silverbeet, stirring, until softened, 2-3 minutes. Transfer to a plate. Return the frying pan to a medium heat and add the thickened cream, chicken stock pot (see ingredients), sage, any chicken resting juices and a generous pinch of pepper. Simmer until thickened, 1-2 minutes.
Cut the chicken in half. Divide the mash, veggies and chicken between plates. Pour over the creamy sage sauce. Top with the crispy prosciutto to serve.
Customer reviews
Review summary
Updated on July 2026- Flavour: The creamy sage sauce was a standout, and the chicken was praised for being juicy and full of flavour. Some found the overall dish quite salty, likely due to the combination of prosciutto and the stock-based sauce.
- Ease of prep: Most found the recipe straightforward, though several noted it involves many elements and takes longer than the instructions suggest.
- Suggestions: Add the sage to the sauce rather than with the silverbeet, and allow extra oven time for the chicken to cook through fully. Some found cooking the silverbeet in chicken fat made it greasy, so draining excess fat first may help.
- Portions: The chicken pieces were quite large, and a few customers found the overall serving size more than they could finish in one sitting.
