Tuscan-Style Roast Chicken

• 1 (3 lb) whole chickens
• 1 slice pancetta, about 1/4 inch thick
• 1 slice prosciutto, about 1/8 inch thick
• 1 slice black forest ham, about 1/4 inch thick
• salt
• fresh ground black pepper
• 1 sprig fresh rosemary
• 1 sprig fresh sage
• 3 tablespoons unsalted butter, divided

1. Wash chicken inside and out; dry well.
2. Cut the pancetta and prosciutto into small strips; dice the ham.
3. Season the inside of the chicken with salt and pepper; place the pancetta, prosciutto, ham, herbs, and 2 tablespoons butter in the cavity of the chicken.
4. Rub the remaining butter on the chicken skin and salt the exterior; truss the chicken.
5. Preheat oven to 350; place chicken, breast side down, on a roasting pan in the upper third of the oven.
6. After 15 minutes, turn the chicken so the breast faces up; cook for another 15 minutes, then increase heat to 425, and cook for 20 more minutes.
7. Baste with the juices as it cooks; test chicken for doneness.
8. Transfer chicken to a serving dish; tip the roasting pan and spoon off the fat from the juices.
9. Carve the chicken and serve with its savory juices.

whole chickens, pancetta, ham, salt, fresh ground black pepper, rosemary, sage, unsalted butter

Taken from www.food.com/recipe/tuscan-style-roast-chicken-260786 (may not work)