Prosciutto Wrapped Chicken with Potatoes and Lemon Garlic Butter (Sheet Pan)

This easy-baked prosciutto wrapped chicken and potatoes one-pan meal results in tender juicy chicken coated in a zesty lemon garlic butter sauce, crispy golden potatoes and delicious, slightly charred, broccoli. It’s a simple, wholesome, weeknight dinner that takes minimal effort and very little mess.

Lemon Garlic Butter Sauce:
¼ cup butter, melted
¼ cup lemon juice, freshly juiced
2 Tbsp. garlic, minced (~ 4 cloves)
½ tsp. black pepper, freshly ground
½ tsp. sea salt
½ tsp. dried thyme
½ tsp. dried rosemary
1 tsp. dried oregano
2 Tbsp. fresh parsley, chopped

Chicken:
4 (7-8 oz) chicken breasts (2 lbs/1 kg)
8-12 slices prosciutto
1½ lbs baby potatoes, cut into ¾" pieces (700 g)
12 oz broccoli or green beans (320 g)
2 tsp. extra-virgin olive oil
sea salt
black pepper, freshly ground

Garnish:
fresh parsley, chopped
lemon wedges or slices

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6). Line your baking pan with foil or parchment paper for easier clean-up.

In a small bowl, combine the lemon garlic butter sauce ingredients.

Wrap each chicken breast with 2-3 slices of prosciutto, so that the prosciutto covers most of the chicken.

Add the potatoes to the sheet pan, pour half of the lemon butter garlic sauce over the potatoes and stir to combine.

Make space for the chicken, add the chicken breasts to the sheet pan and pour the remaining sauce over the chicken. Flip the chicken to coat in the sauce. Bake uncovered for 20 minutes.

Remove the sheet pan from the oven, flip the chicken to the other side and make space for the broccoli by moving the potatoes.

Add the broccoli, drizzle with olive oil and season with salt and pepper. Roast for 15 more minutes or until the chicken done.

Remove from the oven and let rest for 5-10 minutes. Garnish with fresh parsley and serve with lemon wedges.

Makes 4 servings.

Cook's Notes:

• Cooking Time: If the chicken breasts you’re using are very thick, you might need to cook them for longer so keep checking with a kitchen thermometer. When they’re done they should have an internal temperature of 165°F (74°C).
• Don’t overcook the broccoli. Only add the broccoli 10-15 minutes near the end. If they’re done before the chicken and potatoes are done, just remove them onto a plate and continue to cook the chicken and potatoes a little while longer.

Nutritional Information:
Calories: 561kcal, Carbohydrates: 39g, Protein: 55g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 177mg, Sodium: 700mg, Potassium: 1600mg, Fiber: 5g, Sugar: 4g, Vitamin A: 1963IU, Vitamin C: 122mg, Calcium: 116mg, Iron: 3mg