Roast Chicken in the Style of Porchetta with Roast Lemon, Fennel and Potatoes

Name: Roast Chicken in the Style of Porchetta with Roast Lemon, Fennel and Potatoes
Ingredients: 1/2 pound prosciutto cotto (cooked ham), coarsely chopped; 1/3 pound pancetta, thinly sliced and coarsely chopped; 3 to 4 tablespoons fresh rosemary, coarsely chopped plus a few sprigs for roasting; 4 large cloves garlic, grated and finely chopped or very thinly sliced; 2 teaspoons fennel seed or 1 teaspoon seed and 1 teaspoon pollen; Zest of 1 lemon; 1 4- to 5-pound chicken, butterflied/back bone removed; Olive oil, for liberal drizzling; Kosher salt and black pepper; 3 lemons, halved; 1 bulbs fennel, cut into 1 1/2-inch wedges; 1 medium onions, cut into wedges; 4 medium potatoes, peeled and cut into wedges; 1/2 cup dry white wine or chicken stock or combination of both

Roast Chicken in the Style of Porchetta with Roast Lemon, Fennel and Potatoes was pinched from <a href="http://www.rachaelrayshow.com/recipe/18066_roast_chicken_the_style_of_porchetta_with_roast_lemon_fennel_and_potatoes/index.html" target="_blank">www.rachaelrayshow.com.</a>

INGREDIENTS

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1/2 pound prosciutto cotto (cooked ham), coarsely chopped

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1/3 pound pancetta, thinly sliced and coarsely chopped

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3 to 4 tablespoons fresh rosemary, coarsely chopped plus a few sprigs for roasting

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4 large cloves garlic, grated and finely chopped or very thinly sliced

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2 teaspoons fennel seed or 1 teaspoon seed and 1 teaspoon pollen

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Zest of 1 lemon

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1 4- to 5-pound chicken, butterflied/back bone removed

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Olive oil, for liberal drizzling

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Kosher salt and black pepper

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3 lemons, halved

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1 bulbs fennel, cut into 1 1/2-inch wedges

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1 medium onions, cut into wedges

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4 medium potatoes, peeled and cut into wedges

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1/2 cup dry white wine or chicken stock or combination of both

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