Roast Chicken, And Salad The Day After

• 1 4- to 5-pound chicken
• 1 1/2 lemons
• 10 cloves garlic, lightly smashed
• Leaves of 3 sprigs rosemary
• 3 tablespoons extra virgin olive oil
• 2 tablespoons Dijon mustard
• Coarse salt and black pepper
• 2 cloves garlic, ground to a paste with a pinch of salt
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• Coarse salt and black pepper
• 1 1/2 heads Bibb lettuce
• 4 thick slices crusty bread

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

chicken, lemons, garlic, rosemary, extra virgin olive oil, mustard, salt, garlic, mustard, red wine vinegar, extra virgin olive oil, salt, crusty bread

Taken from cooking.nytimes.com/recipes/8050 (may not work)