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1
Preheat the oven to 400u00b0F. Remove any fat from inside the chicken cavity, then rinse inside and out with running water. Drain briefly and pat dry with paper towels. Place the orange peel and a sprig of tarragon in the cavity.
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2
Mix 2 tbsp of the butter with the chopped tarragon, garlic and 1/4 tsp salt to make a herb butter. Slip your fingers between the chicken skin and breast meat to form two pockets. Squeeze in the herb butter and massage it gently until smooth.
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3
Transfer the chicken to a roasting pan that fits it snugly. Rub the chicken with the remaining butter and sprinkle with sea salt. Pour 1 cup of stock around the chicken. Sprinkle with the remaining tarragon sprigs and drape with a piece of parchment paper. Roast the chicken for 1 1/2 hours, discarding the paper after 30 mins. Baste the chicken often, adding more stock as required to prevent the juices scorching. Remove the chicken from the oven and cool in the roasting pan for 45-60 mins.
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4
Increase the oven temperature to 450u00b0F. Place the tomatoes cut side up in a shallow baking pan lined with parchment paper. Sprinkle with sea salt and sugar then drizzle with oil. Bake the tomatoes for about 20 mins or until collapsed and showing signs of light charring.
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5
Meanwhile, for the dressing, whisk all the ingredients in a small bowl.
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6
Shuck the corn cobs. Cook the corn in boiling water for 6 mins. Drain and cool. When cool enough to handle, slice kernels off the cobs with a sharp knife. Trim beans, cut in half and cook for a few minutes in a pot of boiling, salted water. Drain.
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7
Remove the meat from the chicken and cut into bite-size pieces.
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8
Place the lettuce on a large platter. Add the chicken, beans, tomatoes and corn. Whisk the dressing and spoon on top. Toss everything very gently, just once or twice, then serve. Serve with chargrilled bread or steamed baby potatoes, if desired.
