Slow-Roasted Chicken with Schmaltzy Croutons

1. Prepare the Bread for Roasting

Preheat your oven to 325°F (165°C). Cut the bread into chunks and scatter them in a 9-by-13-inch roasting pan. Nestle the garlic cloves among the bread, drizzle with olive oil, and season with ½ teaspoon of salt and freshly ground black pepper. Toss to coat well.

2. Season and Roast the Chicken

Season the chicken inside and out with 2 teaspoons of kosher salt and some pepper. Grate the zest of one lemon over the chicken. Put the lemon halves and thyme sprigs inside the chicken cavity. Place the chicken breast-side up on the bread. Pour ½ cup of water over the bread and roast for about 2 hours to 2 hours and 20 minutes until the breast reads 155°F and the thigh reaches 165°F on a meat thermometer.

3. Finish the Croutons

After the chicken is done and resting, check the bread. If it needs more crisping, flip the croutons, drizzle with pan juices, and return them to the oven for 15 to 20 minutes until golden and crisp.

4. Make the Salad

Whisk together lemon juice, Dijon mustard, and 4 tablespoons of olive oil. Season with salt and pepper to taste. Toss in green olives and fennel. Just before serving, add lettuce to the bowl and toss.

5. Serve

Spread the soft roasted garlic on the croutons, plate the salad, and carve the chicken. Arrange everything on a serving platter and serve.