Roasted Chicken on Salad with Citrus Veingrette

3½ lbs. whole chicken
Kosher salt and white pepper
1 lemon, halved
1/2 bunch fresh thyme sprigs
2 garlic cloves
3 tbsp. olive oil

Vinaigrette:
Juice of 1/2 lemon (reserve peels and use in the dessert)
Juice of 1/4 orange
1/2 cup olive oil
1 shallot, minced
1/2 clove garlic, minced

6 romaine hearts, rinsed well and dried, torn into bite-sized pieces
1½ cups croutons (see recipe below)
1/4 cup fresh mints leaves
1½ cups grape tomatoes, split

Rinse the chicken with cool water, inside and out, then pat it dry with paper
towels. Season the inside of the chicken generously with salt and pepper.

Stuff the lemons halves, thyme and garlic cloves in the cavity and place the
chicken in a roasting pan fitted with a rack. Fold the wing tips under the
bird and tie the legs together with kitchen string. Drizzle the oil all over
the chicken. Use your hands or a pastry brush and make sure the chicken
has been coated with the olive oil.

Roast the chicken in oven at 400° for one hour; pop an instant-read
thermometer into the thickest part of the thigh; if it reads 160°, it's
done. Allow the chicken to rest for 10 minutes so the juices can settle
back into the meat. Remove and discard the skin from the chicken.

Pull the chicken from the bone and shred the meat, with your fingers or two
forks. Put the shredded chicken in a large bowl and squeeze the lemon halves
that have cooked inside the bird over the meat to moisten.

In the meantime, place all the vinaigrette ingredients in a mason jar. Season
well with salt and pepper. Mix with a fork to combine, put the cap on and
shake vigorously to combine.

To serve: Place the romaine hearts, mint and tomatoes on a large platter and
top with the shredded chicken and croutons. Drizzle with 1/2 of the dressing,
serve the remaining dressing on the side. Sprinkle top with croutons
(see below)

Croutons:
3 slices of stale bread, diced into 1/2-inch cubes
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. garlic powder
salt to taste
3 tsp. olive oil

In a bowl combine the cubed bread, dried oregano, dried basil, garlic powder,
olive oil, and season with salt. Toss well. Place the bread cubes on foil-
lined baking sheet.

Bake at 225° for 1 hour or until crisp and light golden, stirring
occasionally so all sides toast. Cool. This will make about two to three
cups. Store in plastic bags secured with tie; will keep about 1 month.