1 tbsp fresh thyme leaves, finely sliced (no stems) .
2 1/4 lbs potatoes, peeled & cut into chunks .
4 slices prosciutto or parma ham, thinly sliced (can also use regular ham) .
salt & freshly ground black pepper .
1/2 c of softened butter .
1 large lemon
Directions
Step #1 Preheat the oven & an appropriately sized roasting pan to 425°F.
Step #2 Wash your chicken inside & out & pat dry with paper towels.
Step #3 Using your fingers, part the breast skin from the breast meat.
Step #4 It’s important to try to push your hand carefully down the breast, being careful not to rip the skin.
Step #5 With a peeler (or a zester), remove & chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side.
Step #6 Then tear up your prosciutto (or whatever ham you choose to use) & add into a bowl with the lemon skin, garlic & thyme (I have done this in my food processor/blender before to get the ham pieces small).
Step #7 Spice up with salt & pepper to taste, & then mix it all into the butter.
Step #8 Push this into the space you have made between the meat & the skin – rub & massage any that’s left over in & around the bird.
Step #9 Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better.
Step #10 Cut the peeled lemon in half & push it into the cavity.
Step #11 Then put your chicken in the hot roasting pan & roast in the preheated oven for 20 mins.
Step #12 While the chicken is cooking, parboil the potatoes in salted water for 10 mins & drain.
Step #13 Remove the chicken from the oven, flavored & cooked out of the chicken into the bottom of the pan, by which time the tasty butter will have melted, awaiting your potatoes.
Step #14 Normally I put a fork into the cavity of the chicken & lift it out of the tray for 20 seconds while I toss & coat the vegetables in the butter.
Step #15 Put the chicken back on top of the vegetables & cook for around 30-40 mins.