Prosciutto Wrapped Chicken with Fennel
Ingredients
- 1 whole chicken (3 1/2 to 4 pounds)
- Salt and pepper
- 1 large firm apple, such as Fuji, cored and cut into 8 wedges
- 1 bulb fennel (about 1 pound), trimmed and cut into 1/2-inch wedges
- 1 bunch leeks (about 3), white and light-green parts, cut crosswise into 1/2-inch slices, cleaned
- 2 tablespoons plus 1 teaspoon olive oil
- 1/4 pound thinly sliced prosciutto
- 10 to 15 fresh sage leaves
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