Pan-Roasted Chicken With Prosciutto, Rosemary, And Lemon Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)
CAL
525
FAT
115%
CHOL
87%
SOD
15%

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Ingredients for 4 servings

3/4 cup chicken stock

Salt and freshly ground black pepper

Leaves from 2 small sprigs fresh rosemary

Extra-virgin olive oil

1 whole chicken, quartered (about 3 pounds)

1/2 lemon, juiced

4 ounces thinly sliced prosciutto, cut into ribbons

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