Roast Chicken in the Style of Porchetta with Roast Lemon, Fennel and P – Rachael Ray

Ingredients

• 1/2 pound prosciutto cotto (cooked ham), coarsely chopped
• 1/3 pound pancetta, thinly sliced and coarsely chopped
• 3-4 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 chicken (4-5 pounds), butterflied/back bone removed
• Olive oil, for liberal drizzling
• Kosher salt and black pepper
• 3 lemons, halved
• 1 bulb fennel, cut into 1 1/2-inch wedges
• 1 medium onion, cut into wedges
• 4 medium potatoes, peeled and cut into wedges
• 1/2 cup dry white wine or chicken stock or a combination of both