French Rotisserie-Style Roast Chicken

Parboil potatoes, then slightly crush them in your hand to break the skin. Place them in a large roasting tray.

Place the whole chicken in the tray, surrounded by the potatoes. Add a halved bulb of garlic and a halved lemon.

Generously dress everything with olive oil, then season with salt, pepper, and Herbes de Provence.

Roast in a preheated oven at 220°C (425°F) for 45 minutes.

After roasting, remove the chicken from the oven and let it rest in the same tray for 45 minutes. Baste the chicken with the pan juices.

Remove the rested chicken, potatoes, and lemon wedges from the tray. Squeeze the roasted garlic cloves and the juice from the roasted lemons into the pan juices.

Add Dijon mustard and Chardonnay vinegar to the tray.

Pour all the resting juices from the chicken back into the tray and whisk everything together to create an emulsified vinaigrette.

Carve the roasted chicken into pieces.

Place the chicken pieces back into the roasting tray and toss them in the vinaigrette to coat them well.

Tear the butterhead lettuce and add it to the tray, tossing it gently in the remaining vinaigrette.

Serve the dressed chicken and lettuce with the roasted potatoes.