Zesty Roast Chicken With Parma Ham And Sage

1. 1

   Preheat the oven to 400u00b0F. Place 6 tbsp of the butter in a bowl with the chopped Parma ham, most of the orange zest and the chopped sage. Mix well. Using your finger tips, loosen the skin over the breast then slide half the orange-sage butter under the skin. Rub the remainder over the outside of the chicken. Place the orange quarters in to the cavity of the chicken. Tie the legs together with butcher twine. Place in large baking tray and pour in the stock. Roast for 1 1/4 - 1 1/2 hours until cooked through and the juices run clear.

2. 2

   Meanwhile, place the potato wedges on a large baking sheet. Drizzle with the olive oil. Season with salt and freshly ground black pepper and toss well to coat. Roast alongside the chicken for 35 mins, turning occasionally.

3. 3

   To make the sauce, heat a non-stick frying pan, add the Parma ham slices, cook for 1-2 mins each side until crispy. Remove and set aside until cool enough to handle. Using kitchen scissors, cut into large pieces. Set aside. Heat the remaining butter in a large saucepan, add the shallots and cook, stirring occasionally, for 5 mins until softened. Add the tomatoes and cook for a further 3-5 mins. Mix in the crispy Parma ham. Serve on a platter with the chicken, garnished with the extra sage leaves and remaining orange zest. Serve with the potato wedges.

* Per serving · 4 servings · Values may vary.