Lemon-baked chicken with chicory salad and citrus dressing

Preheat an oven to 200°C/gas mark 6. Season the chicken inside and out with salt and pepper, then place 1 of the lemons, the halved garlic bulb and the lemon thyme inside the cavity

Place the chicken on a roasting tray and smear the softened butter all over the bird. Cook for 45 minutes, basting regularly, then pour the water into the bottom of the tray. Return to the oven for 10 more minutes, or until the chicken is cooked through and its juices run clear

Once cooked, remove the chicken from the oven and cover it with the juice of the remaining lemon. Set aside to rest for 15 minutes

While the chicken rests, prepare the salad. Whisk together the mustards, garlic and lemon juice, then slowly add the olive oil, whisking constantly. Season to taste, then emulsify the dressing with a stick blender

Remove the larger outer leaves of the chicory and set aside to garnish. Chop the rest of the chicory and place in a large bowl, then dress generously with the mustard dressing

To serve, carve the chicken breasts into slices (the legs and the rest of the chicken make incredible leftovers). Divide between plates and place a large leaf of chicory alongside. Fill the leaf with the dressed salad, top with orange segments and finish with the chopped parsley. Season and serve immediately with some of the juices in the bottom of the roasting pan