Porchetta Spiced Roast Chicken

Ingredients

• For the roast chicken:
• 2 tablespoons kosher salt (I used Diamond)
• 1 tablespoon coarsely ground fennel seeds
• 1 1/2 teaspoons coarsely ground black pepper
• 1 teaspoon chile flakes
• 1 teaspoon dried oregano
• 1 tablespoon fresh rosemary, finely chopped
• 2 garlic cloves, minced or finely grated
• 1 lemon
• 1 (4- to 5-pound) chicken, spatchcocked
• 3 tablespoons unsalted butter, melted
• For the dressing:
• 8 cups crusty bread (such as sweet baguette, batard or ciabatta), torn into 1-inch pieces
• 6 ounces smoked bacon, cut into ¼-inch lardons
• 4 large shallots, thinly sliced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cups chicken stock
• 1/2 cup fresh flat-leaf parsley, chopped
• 1/4 cup Parmigiano-Reggiano cheese, finely grated

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