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1
For chicken, heat oven to 350 degrees.
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2
Place chicken in ceramic or glass baking dish.
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3
Squeeze lemons on top; leave halves in dish.
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4
Add garlic, rosemary, olive oil and mustard.
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5
Season generously with salt and pepper, and rub chicken inside and out with all ingredients in pan.
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6
Place breast side down, and season once more.
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7
Roast, turning and basting once, until a meat thermometer reads 160 degrees, about an hour.
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8
Remove from oven, and cool.
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9
Place chicken on a cutting board with a groove or lip to catch all juices.
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10
Cut chicken, and serve as you wish.
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11
Pour juices and shreds of meat on cutting board back into baking dish.
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12
Pick small pieces of meat from backbone and from wings, and add to dish.
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13
Discard lemon halves.
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14
Wrap dish in plastic, and refrigerate.
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15
For the salad, spoon off fat from pan the next day.
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16
Allow pan juices to come to room temperature.
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17
With a wooden spoon, mash garlic and mustard together in a wooden or ceramic bowl.
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18
Mix in vinegar, and gradually add olive oil.
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19
Mix until smooth, and season with salt and pepper.
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20
Tear handfuls of lettuce in half, and add to bowl.
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21
Toss until well coated.
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22
To serve, scrape up drippings, juices, bits of meat, garlic and rosemary from pan, and divide among four plates.
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23
Place greens on top.
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24
Warm bread in a low oven, then place on side of plate.
