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Preheat the oven to 350°F (175°C). With a sharp
heavy knife, split the chicken down the backbone and
open it up. Turn it breast side up and flatten with
the palm of your hand. Cut a slit in the skin at the
bottom of the breast and slip the "ankles" of the chicken
through the slit. Sprinkle liberally with salt and pepper.
Transfer the chicken, breast side down, to a lightly
oiled roasting pan. Bake for 45 minutes. While the chicken
is baking, prepare and combine the prosciutto, shallots,
carrots, garlic and olives.
Remove the chicken from the oven and transfer to a plate. Remove any accumulated fat from the roasting pan. Scatter the carrot mixture evenly in the roasting pan and add the white wine. Place the chicken skin side up into the pan. Bake for 45 minutes longer.
Remove the chicken from the pan. Either carve the chicken or transfer it whole to a heated platter. Pour the carrot mixture over the chicken and serve.
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