Ingredients

Chicken:
One 6 1/2-pound chicken
4 ounces bacon
2 tablespoons (1/4 stick) unsalted butter
1/2 cup finely diced onion 1/2 cup finely diced seeded red bell pepper
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 large egg 1 lemon, zested
3 tablespoons canola oil

Potatoes:
6 red-skinned potatoes (about 2 pounds)
1 tablespoon olive oil
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 small lemon, peel cut into fine julienne, juiced

Green Tomato-Red Pepper Chutney (recipe follows) 

Directions

To prepare the chicken:
Carefully remove the skin from the chicken, keeping it intact as much as possible. Lay the skin on a cutting board and cut out four rectangles that are about 6x5-inch each. Lay the chicken skins flat on a baking sheet then cover and refrigerate until ready to use.  Remove the thighs and legs from the chicken and reserve the remaining chicken for another use. Debone the leg and thigh pieces then coarsely chop the meat. You should have about 18 ounces of meat. Grind the chopped meat with the bacon through a meat grinder. Freeze the ground meat until cold, at least 30 minutes.  Meanwhile, melt the butter in a heavy large sauté pan over medium heat. Add the onion, bell pepper, and garlic and sauté until tender, about 3 minutes. Add the Worcestershire sauce and cook until slightly reduced, about 3 minutes. Transfer the mixture to a medium bowl and freeze just until cold, about 30 minutes.  Add the cold ground meat and to the cold bell pepper mixture and mix with a fork to blend. Mix in the egg and lemon zest. Spoon the meat mixture in a log down the center of each chilled piece of chicken skin. Roll up the skins around the meat forming sausage-like rolls. Wrap 3 twines around each log and tie loosely to secure the skins. Cover and refrigerate until cold, at least 1 hour. 

To prepare the potatoes:
Preheat the oven to 450 degrees F. Cut the potatoes into 3/4-inch pieces and toss them in a large bowl with the oil, butter, salt, black pepper, and cayenne pepper to coat. Transfer the potatoes to a heavy baking sheet and roast until crisp and golden, turning as necessary, about 25 minutes. 

Meanwhile, to cook the chicken:
Heat the oil in a heavy large ovenproof sauté pan over medium-high heat. Add the chicken rolls and cook until brown on all sides, about 8 minutes. Transfer the pan to the oven and roast until an instant-read thermometer registers 160 degrees F when inserted into the center of the rolls, about 6 minutes. 

To serve:
Remove the kitchen twine from the chicken rolls. Using a sharp knife, trim the ends of the chicken rolls then cut the rolls crosswise into thick slices. Arrange the slices on four plates. Spoon the potatoes and chutney alongside. Sprinkle the lemon peel over the potatoes and squeeze some juice over. Serve immediately. 

Green Tomato-Red Pepper Chutney
Makes about 1 1/2 cups

1 tablespoon olive oil
1 green tomato, cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
1/2 onion, diced
1 garlic clove, minced
1/4 cup water
3 tablespoons jalapeño pepper jelly
1 tablespoon packed golden brown sugar
1/4 cup fresh lemon juice
2 teaspoons grated lemon peel
1 teaspoon cayenne pepper
Kosher salt

Heat the oil in a heavy small saucepan over medium heat. Add the tomato, bell pepper, onion, and garlic and sauté until the bell peppers are tender, about 8 minutes. Add the water, jelly, brown sugar, lemon juice, lemon peel, and cayenne pepper. Simmer gently until the mixture reduces slightly and thickens, stirring often, about 15 minutes. Season to taste with salt.

Recipe Courtesy of Frank Mirando of MasterChef Season 3