One Pot Roast Chicken with vinaigrette | table&spoon

Ingredients

• 1/4 cup olive oil
• 1 medium onion (preferably yellow), trimmed, peeled and cut into eighths
• 1 head garlic, cut crosswise
• 5 fresh thyme sprigs
• 5 fresh rosemary sprigs
• 1-4 pounds whole chicken, or about the equivalent
• 1/2 lemon
• 3/4 cup white wine
• salt and pepper, for seasoning
• 1/2 cup water
• 2 teaspoons Dijon mustard
• 2 tablespoons wine vinegar (best is sherry)
• optional: 1 tablespoon walnut oil
• 4 handfuls of salad greens, butter lettuce is the best
• 4 chives, finely chopped
• 1/2 carrot, finely grated
• any leftover vegetables, broccoli, green beans, zucchini, roughly chopped
• optional: fresh or store bought plain croutons