Proscuitto Wrapped Chicken Thighs with Rosemary Be prepared to thoroughly enjoy this guilt-free low carb, paleo, Whole30 chicken recipe! | Proscuitto Wrapped Chicken Thighs with Rosemary

I’m bringing back this luscious, savory recipe with new photos because, it’s just too good not to! Here we are in the beginning of a brand new year and like many of you, I’m resuming a healthy eating program after the holiday indulgences. These prosciutto wrapped chicken thighs with rosemary are a bit of a departure from your everyday chicken recipe, but easy enough for a weeknight, and elegant and amazingly savory and delicious enough for a special occasion! AND…it’s Paleo, Low Carb/Gluten-Free and Whole30 compliant! Win!!

Just salt and pepper the chicken. Dip them in the oil, garlic, and chopped rosemary mixture. Wrap the chicken in the slices of proscuitto including a stem of rosemary, drizzle with a little more oil and bake!

Proscuitto Wrapped Chicken Thighs with Rosemary |

40 minutes later, you will have a dream of a delicious chicken dish, and your kitchen will smell amazing!

Proscuitto Wrapped Chicken Thighs with Rosemary |

Please do spritz a bit of lemon juice over the beautiful chicken and proscuitto…

Proscuitto Wrapped Chicken Thighs with Rosemary |

Grab a bottle of your favorite balsamic vinegar…

Proscuitto Wrapped Chicken Thighs with Rosemary |

and a drizzle a little over top for absolute perfection! You’ll want to dive in immediately!

Proscuitto Wrapped Chicken Thighs with Rosemary |

Proscuitto Wrapped Rosemary Chicken Thighs
Recipe type: Entree
Cuisine: Low Carb/Gluten Free/Paleo/Whole30
Serves: 4
  • ¼ c extra virgin olive oil, plus extra for drizzling
  • 2 large cloves garlic, finely minced
  • 1 bundle fresh rosemary
  • 8 boneless/skinless chicken thighs, trimmed of fat
  • Salt and freshly ground black pepper
  • 8 thin slices prosciutto
  • 2 lemons, cut into wedges
  • Balsamic vinegar (optional)
  1. Preheat oven to 375.
  2. Line a large roasting pan with foil.
  3. Pour ¼ cup of extra-virgin olive oil into a shallow dish and add the garlic.
  4. Strip the leaves from a sprig of rosemary and finely chop, about 1 tablespoon.
  5. Add the chopped rosemary to the dish with the garlic and oil.
  6. Break the remaining rosemary into 8 sprigs about the size of the chicken pieces.
  7. Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture and turn to coat.
  8. Wrap the chicken pieces in prosciutto, including a sprig of rosemary.
  9. Drizzle the chicken with a little more oil and bake for 40 minutes or until a meat thermometer reads 165F.
  10. Serve lemon wedges alongside for squeezing over the top. Drizzle with balsamic vinegar and serve.

I hope you enjoy!!

Check my Low Carb, Paleo, Gluten-Free and Whole30 categories for more healthy, delicious recipes!




Recipe adapted from Rachael Ray

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