Rosemary Lemon Chicken with Prosciutto

MmmMmmm... just made this tonight, it's from the food network and it is seriously good!!

Ingredients
Extra-virgin olive oil
4 ounces thinly sliced prosciutto, chopped
Leaves from 2 small sprigs fresh rosemary
1 whole chicken, quartered (about 3 pounds) ** I use chicken breast **
Salt and freshly ground black pepper
3/4 cup chicken stock
1/2 lemon, juiced

Directions
Preheat the oven to 350 degrees F.
Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes. ******** see below
Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter with rosemary and prosciutto sprinkled on top, keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately.

***** Since I didn't use a whole chicken I cooked covered just like you would cook chicken breast normally and it turned out perfect =)