Roast Lemon And Herb Chicken With Summer Salad - cooking recipe

Ingredients

1 None whole chicken (about 3 1/2 lbs)
2 None lemons, sliced
6 sprigs rosemary
10 sprigs thyme
1 head garlic, halved crosswise
7 tbsp olive oil
2 tbsp white or red wine vinegar
2 tbsp Dijon mustard
Pinch None sugar
7 oz Romaine lettuce, torn into bite-size pieces
2 None tomatoes, sliced
1/2 None cucumber, sliced
1 small onion, thinly sliced
4 oz Kalamata olives
1-2 tbsp chopped mixed chives and tarragon

Preparation

Preheat the oven to 400\u00b0F. Place the chicken in a roasting pan. Season the chicken inside and out with salt and pepper. Place 1/2 each of the lemon slices, herb sprigs and garlic in the chicken cavity. Tie the leg ends together with string. Rub with 1 tbsp of the oil. Spread the remaining lemon, herbs and garlic in the pan.
Roast for 1 1/4 hours or until the chicken is cooked through.
For the salad dressing, whisk the vinegar, mustard and sugar in a bowl. Whisk in remaining 6 tbsp oil. Season with salt and freshly ground pepper. Toss the lettuce, tomatoes, cucumber, onion, olives and herbs. Add the dressing and toss to coat well. Shave Parmesan cheese over the salad, if desired.
Serve the roast chicken with the salad.