Baked lemon chicken pieces with proscuitto and herbs


  • 12 chicken thigh cutlets
  • 3 large lemons
  • 15 proscuitto slices
  • 3 garlic cloves, sliced
  • 3/4c fresh sage leaves
  • 3/4c fresh marjoram leaves
  • 2 sprigs rosemary
  • salt and pepper
  • 2 tbs olive oil


  1. Place chicken cutlets in large roasting pan. Cut rind from lemons and then juice. Place lemon rind and proscuitto between chicken cutlets in the pan.
  2. Sprinkle chicken with garlic, sage, marjoram and rosemary. Cover and refrigerate for 1 hour.
  3. Preheat oven to 170C. Bake chicken for 40 minutes until golden and cooked through. Serve with potato and spinach.

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