Marinate the chicken in the wine, lemon juice and olive oil for one hour.
Sprinkle with salt, pepper, nutmeg and place the reserved lemon in the cavity.
Gently release the skin on the breast from the meat and place prosciutto in between skin and meat.
Truss chicken and place in roasting pan on a wire rack in the oven.
Roast until done, basting regularly with white wine.
Cook in the oven at 425 degrees for about 1 to 1.5 hours, or until the juices run clear when you cut between the leg and thigh.