Oven-baked chicken with bib lettuce and Provencal dressing

Ingredients:

Chicken

• Chicken weighing 1.5 kg, tie with twine
• 1 tbsp chopped rosemary
• 1 tbsp thyme leaves
• 1 tsp sumac
• Zest of 2 lemons
• 2 tbsp. l. olive oil

Provencal dressing

• 2 tablespoons red wine vinegar
• 2 tbsp finely chopped shallots
• 1 tbsp Dijon mustard
• 2 tsp chopped tarragon
• 2 tbsp. l. olive oil
• 2 heads Bibb lettuce, inner light leaves only (about 6 cups)

Preparation:

1. ChickenIn a small bowl, combine the rosemary, thyme, sumac, and lemon zest with enough olive oil to form a smooth paste. Rub this paste over the chicken. To ensure even seasoning, sprinkle the chicken with salt and pepper from above. Marinate in the refrigerator for 8 hours or overnight.
2. Place the chicken on a baking sheet (or large skillet) fitted with a rack. Let it rest at room temperature for 1 hour (this will allow it to cook more evenly).
3. Preheat the oven to 190°C.
   
   Pour a glass of water into the bottom of the baking sheet and roast the chicken until it's deep golden brown and caramelized. A thermometer inserted into the thickest part of the leg should read 160°F (70°C), about 1 hour to 1 hour 30 minutes. Let the chicken rest for 20 minutes (the temperature will continue to rise to 165°F (74°C) outside the oven).
4. Provencal dressingWhile the chicken is resting, pour 4 tablespoons of the roasting juices (depending on how rich you prefer the sauce, you can reduce the initial amount) into a large bowl along with the vinegar, shallots, mustard, and tarragon. Drizzle with olive oil. Toss with the bib lettuce and season with salt and pepper. Divide the salad among 4 plates.
5. Carve the chicken, separating the breast and legs from the rest of the carcass. Cut the chicken breast halves into 4 pieces and separate the drumsticks from the thighs to create 4 pieces. Divide the meat among plates with the salad and serve.