1 whole (about 1.5kg) chicken
olive oil
4 thick slices, halved sourdough
a few sprigs rosemary
1 whole bulb garlic, halved
1 lemon, zested and halved
4 tbsp crème fraîche
½ tsp Dijon mustard
LETTUCE AND SHALLOT SALAD
1 tbsp balsamic vinegar
1, finely chopped echalion shallot
2 tbsp olive oil
100g lamb’s lettuce
Heat the oven to 200C/fan 180C/gas 6. Rub the chicken with a splash of olive oil and season well. Toss the sourdough with the rosemary, another 2 tbsp olive oil and some seasoning.
Spread out the bread on the bottom of a non-stick roasting tin with the garlic and zested lemon halves, then sit the chicken on top. Roast for 1 hour. Mix together the crème fraîche, lemon zest and mustard, and season well. Take out the chicken and brush all over with the crème fraîche mixture. Roast for another 15 minutes or until the chicken is cooked and deep golden, and the bread is crisp.
Rest the chicken for 20 minutes. Whisk together the balsamic vinegar, shallot and olive oil, and season. Toss the lamb’s lettuce with the dressing. Carve the chicken and serve with the crunchy bread and salad.