Rosemary Lemon Chicken with Prosciutto

Tastes better than it looks.
Ingredients:
Extra-vigin oil
4 oz. thinly sliced prosciutto, chopped
Leaves from 2 small sprigs fresh rosemary
1 whole chicken, quartered (about 3 pounds)
Salt and pepper
3/4 c. chicken stock
1/2 lemon, juiced

Directions:
Preheat oven to 350 degrees. Warm your dutch oven or cast iron skillet in the oven to get it nice 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, 3-4 minutes. Push to one side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the hot 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 (I put the lid on my dutch oven while it cooked).
Take the pan out of the oven. Remove the chicken onto platter and sprinkle prosciutto on top of the chicken, keep warm while you prepare the pan sauce. Pour out all but about 1 Tbsp. of the rendered chicken fat and return the pan to the stove top. Stir in the stock and lemon juice. Cook over medium heat, scraping the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3-5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve.
This recipe is from the food network.
Sounds complicated but it was super easy and tasty.