Rotisserie Style Chicken & Prosciutto Ciabatta

Updated at: Mon, 08 Apr 2024 15:02:42 GMT

Step 1

Slice the bulb of garlic and lemon in half. Place in the cavity of the chicken.

Step 2

Pour a generous amount of olive oil on top of the skin and sprinkle over the paprika, garlic powder, herbs and salt & pepper.

Step 3

Place in the oven at 190c/375f for 1 hour or until internal temperature of 74c/165f. Cover with tin foil and leave to rest.

Step 4

Whilst the chicken is cooking, make the mayonnaise.

Step 5

Crack the egg and separate the yolk from the white.

Step 6

Add the yolk to a mixing bowl along with the dijon and lemon juice. Begin whisking, whilst slowly adding the canola oil. It will begin to thicken. Keep whisking and adding the oil until you have a smooth mayonnaise.

Step 7

Add the chopped chives and season to taste.

Step 8

Place the prosciutto on a baking tray and cook for 10 - 12 minutes until crispy.

Step 9

Take two forks and shred the chicken.

Step 10

Lightly toast the ciabatta rolls with a little olive oil.

Step 11

Add the mayonnaise, followed by the chicken, crispy prosciutto and garnish with more chives.

Step 12

Slice and enjoy!

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