Ingredients

• 1 x 1.2-1.5kg/2lb 9oz-3lb 4oz organic chicken
• boned out (except the wing) - weight given is before bones are removed
• 4 slices prosciutto
• 150g/5oz mascarpone
• 2 sprigs fresh rosemary
• finely chopped
• 1½ lemons
• zest and juice
• 4 tbsp olive oil
• salt and freshly ground black pepper
• 150g/5oz purple sprouting broccoli
• trimmed
• 150g/5oz Romanesco broccoli
• cut into spears

Directions

• Preheat the oven to 200C/390F/Gas 6.
• Lay the chicken on a chopping board
• skin-side down. Remove the two mini-fillets of chicken breast and set aside.
• Lay the slices of proscuitto over the chicken breast and stuff into the legs.
• In a small bowl
• mix the mascarpone with the rosemary and lemon zest and juice.
• Place a spoonful of the mascarpone mixture onto both breasts and into the legs
• reserving one spoonful.
• Flatten the mini-fillets slightly using a rolling pin and place back on top of the mascarpone-covered breasts. Roll the chicken over
• tucking the legs back under and the skin around to neaten.
• Heat an ovenproof frying pan and add half of the olive oil. Season the chicken with salt and freshly ground black pepper
• and place skin-side down in the frying pan. Fry for two minutes
• or until the skin is golden-brown.
• Place in the oven and roast for 18-25 minutes
• until cooked through - test the chicken is cooked by piercing the meat with a skewer; if the juices run clear
• the chicken is cooked.
• Remove the chicken from the oven and drain any excess fat out of the pan. Place the chicken onto a plate and rest
• covered with aluminium foil
• for five minutes.
• Add the final spoonful of the mascarpone mixture to the pan and whisk into the meaty juices.
• Meanwhile
• bring a pan of salted water to the boil. Add the purple sprouting broccoli and Romanesco broccoli and cook for three minutes
• or until just tender.
• Drain the broccoli and place back into the pan. Toss with the remaining olive oil and season with salt and freshly ground black pepper.
• To serve
• carve the chicken in half and serve with the broccoli.