1 whole chicken
olive oil
½ loaf day old sourdough, cut into large chunks
a few sprigs thyme
1 whole bulb garlic, halved
1 lemon, halved
SALSA VERDE
1/2 tbsp Dijon mustard
2 tbsp red wine vinegar
100ml olive oil
2 tbsp gherkins, finely diced
2 tbsp small capers, rinsed and drained
1 clove garlic, crushed
1/2 a small bunch flat-leaf parsley, chopped
1/2 a small bunch mint, chopped
a small bunch basil, chopped
Heat the oven to 200C/fan 180C/gas 6. Rub the chicken with olive oil and season well.
Toss the bread with the thyme, 2 tbsp olive oil and some seasoning. Spread it out in the bottom of a sturdy, non-stick roasting tin with the garlic and lemon, then sit the chicken on top, keeping lots of the bread under the chicken. Roast for 1 hour 15 minutes, or until the chicken is cooked and the bread is crisp and dark golden.
To make the salsa verde, whisk the mustard and vinegar with the oil and season really well. Stir in all the chopped ingredients.
Take the chicken out of the oven and leave it to rest, then carve. Toss the croutons with all the juices from the roasting tin, then serve with the chicken and sauce.