2.Place chicken in a 7-litre (28-cup) dutch oven or large heavy-based casserole dish. Rub butter over chicken breast; cover with prosciutto. Arrange vegetables and herbs around chicken; add in wine and stock. Roast, covered, for 1 hour.
3.Remove dish from oven; gently stir vegetables. Remove prosciutto from chicken and place on vegetables. Add lemon juice; spoon some pan juices over chicken. Roast, uncovered, for a further 30 minutes or until chicken is light golden and cooked through.
4.Place chicken on a warm platter with vegetables. Season cooking liquid to taste; spoon over chicken and vegetables. Serve topped with parsley.
To truss a chicken, tie it into a neat, compact shape; this helps the chicken cook evenly and keep its shape. Here’s how: (1) Lay the chicken breast-side up, cut a small hole in the skin at the base and push the parson’s nose (tail) through to close the vent. Pull the skin back over the neck and tuck the wings back so that the wingtips secure the skin; (2) Measure a piece of kitchen string long enough to wrap around the entire chicken. Place the centre of the string over the neck end, take it back across the wings and cross it underneath; (3) Bring the string up to tie the legs securely together, taking the string around the legs twice if necessary. Cooking chicken in a cast-iron dutch oven will produce tender, juicy chicken. If you don’t have one or a casserole dish large enough, use a medium roasting pan and cover tightly with two layers of foil. Serve with creamy mash or couscous and steamed asparagus.