Chicken and Prosciutto Bake with Honey Butter Sauce

Recipe by Nadia Lim


  • 3 large kumara, cut into 1cm rounds
  • 8 whole baby carrots, washed and trimmed
  • 3 baby beetroots, quartered
  • 3 tbsp oil
  • 4 chicken thighs, boneless
  • 4-8 rashers prosciutto
  • 50g butter
  • 1/3 cup honey
  • a few sage leaves, rosemary sprigs and thyme sprigs – either 1 or all 3


  1. Preheat oven to 165ºC, fanbake.
  2. Place kumara, carrots and beetroot in a medium sized oven tray. Drizzle with 2 tbsp of the oil, season and bake for 15 minutes to give them a head start.
  3. Meanwhile, heat remaining 1 tbsp oil in a medium frying pan over medium heat. Wrap each chicken thigh in 1-2 pieces of prosciutto to make little parcels.
  4. Place thighs in the pan and fry for 2-3 minutes on each side until prosciutto is golden.
  5. Remove vegetables from the oven and increase heat to 180 degrees. Give veges a toss to make sure they cook evenly, then place chicken thighs on top and return to oven.
  6. Cook for 25 minutes or until chicken is cooked and juices run clear when meat is pierced with a knife tip.
  7. Just before serving, heat a small pan on medium heat. Add butter, honey and herbs and gently simmer for 3-4 minutes, stirring occasionally.
  8. Make a little base of vegetables on each plate, then place a chicken thigh on top. Pour some honey butter sauce over each thigh and add a few herbs from the pan.

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