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Prosciutto Wrapped Chicken

  • Author: Katja from Savory Lotus


  • 8 boneless, skinless chicken thighs
  • 8 slices pf prosciutto
  • 3 TBS ghee, tallow, duck fat, or coconut oil, melted
  • 2 cloves garlic, crushed
  • 1 TBS fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp unrefined sea salt (like this)
  • 8 sprigs of rosemary, about 4 inches long
  • ghee, tallow, duck fat, or coconut oil for skillet
  • GARNISH: chopped rosemary and lemon zest


  1. Preheat oven to 400’F. Place a oven-safe baking/cooling rack on a large baking pan and set aside.
  2. Combine melted fat of choice in a large bowl with garlic, lemon juice, lemon zest, and salt. Drop in chicken thighs and toss to coat.
  3. Peel 8 pieces of prosciutto apart and lay flat on a cutting board or large plate.
  4. Pick up one chicken thigh, fold in half and place sprig of rosemary in between the fold. Wrap a piece of prosciutto around the chicken thigh, overlapping slightly underneath. Repeat until all thighs are wrapped.
  5. Heat a large skillet on medium high. When pan is HOT, drop in 1 tsp on fat of choice and swirl to coat bottom. Cook wrapped chicken thighs 3 minutes on each side, until prosciutto is nice and crisp. You may need to do this in batches or use 2 skillets.
  6. Place thighs onto prepared baking rack/pan and bake in oven for 18-20 minutes, until cook all the way through.
  7. Arrange onto serving platter and garnish with finely chopped rosemary and lemon zest. Enjoy!