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1
In a small saucepan of boiling water, blanch the lime zest for 1 minute.
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2
Drain and set aside.
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3
Heat the oil in a nonreactive medium saucepan.
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4
Add the pancetta and cook over moderately low heat, stirring, until lightly browned and crisp, about 10 minutes.
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5
Using a slotted spoon, transfer to a paper towel and drain.
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6
Add the onion to the pan and cook, stirring a few times, until translucent, about 5 minutes.
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7
Add the bell peppers, garlic, ginger and a pinch each of salt and black pepper.
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8
Raise the heat to moderate and cook, stirring, until fragrant, about 2 minutes.
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9
Add the lime juice, brown sugar, cayenne, crushed red pepper and blanched lime zest and bring to a simmer.
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10
Add the corn and cook until just tender, about 5 minutes.
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11
Stir in the pancetta and transfer to a bowl to cool.
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12
Season with salt and pepper.
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13
Stir in the cilantro.
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14
Preheat the oven to 475.
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15
Stuff the chicken cavity with the garlic, lemon zest and rosemary and season with salt and pepper.
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16
Truss the chicken and set it, breast side down, on an oiled roasting rack.
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17
Roast for 20 minutes.
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18
Turn the chicken breast side up and reduce the oven temperature to 400.
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19
Roast the chicken, basting for about 45 minutes longer, or until the juices from the cavity run clear.
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20
Remove the bird and rack from the pan, cover with foil and let stand for 10 minutes.
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21
Set the roasting pan on 2 burners over moderately high heat and pour in the wine and 1/2 cup of water.
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22
Simmer over moderately low heat for 5 minutes, scraping up the browned bits.
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23
Strain the gravy, skim off the fat and season with salt and pepper.
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24
Carve the chicken into 4 pieces and arrange on 4 plates.
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25
Spoon the corn relish over the chicken and serve at once with the pan gravy.
