The Fish House Flat-Roasted Chicken with Prosciutto and Green Olives (low carb)

Source: Chef Karen Barnaby, The Fish House in Stanley Park, Vancouver

Makes 4 servings.

1 (3 1/2 pound) whole chicken
Sea salt and freshly ground black pepper
1/4 pound prosciutto, in one piece, diced into 1/2-inch cubes
1/3 cup shallots, minced
2 cloves garlic, minced
2 1/2 cups whole, unpitted green olives
1/2 cup white wine

Heat the oven to 350 degrees F.

With a sharp, heavy knife, split the chicken down the backbone and open it up. Turn it breast side up and flatten with the palm of your hand. Cut a slit in the skin at the bottom of the breast and slip the "ankles" of the chicken through the slit. Sprinkle liberally with salt and pepper.

Transfer the chicken, breast side down, to a lightly oiled roasting pan. Bake for 45 minutes. While the chicken is baking, prepare and combine the prosciutto, shallots, garlic and olives.

Remove the chicken from the oven and transfer to a plate. Remove any accumulated fat from the roasting pan. Scatter the prosciutto mixture evenly in the roasting pan and add white wine. Place the chicken skin side up in the pan. Bake for 45 minutes longer. Remove the chicken. Either carve the chicken or cut it into serving pieces. Pour the prosciutto mixture over the chicken and serve.

Nutrition facts per serving: 523 calories, 31 g fat, 4 g effective carbohydrates, 1.2 g carbohydrates, 52 g protein, 1 g fiber