Chicken baked on bread

Ingredients:

Chicken

• 1 chicken weighing 1.8 - 2.3 kg.
• 1 tbsp. salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 6 sprigs of thyme
• 2 sprigs of rosemary
• 1 head of garlic, cut in half
• 1/2 medium onion
• 1 baguette
• 3 tbsp (45 g) butter at room temperature

Sauce

• 2/3 cup white wine
• 1/3 cup chicken broth
• 4 tbsp (60 g) butter, cut into pieces
• 1 teaspoon chopped rosemary
• 1 teaspoon chopped thyme

Bistro Salad

• 1 head Boston lettuce, leaves torn into small pieces
• A handful of mixed chopped herbs such as chives, tarragon and parsley
• 3 tbsp. l. olive oil
• 2 tablespoons champagne vinegar
• 2 tbsp. chopped shallots
• 1 teaspoon mustard
• 3/4 tsp salt
• 1/4 tsp ground black pepper

Preparation:

1. Preheat the oven to 220°C. Once it's hot, place a cast-iron skillet inside for 5 minutes to preheat.
2. ChickenPat the chicken dry with paper towels. In a small bowl, combine salt, pepper, and garlic powder. Rub the mixture generously over the chicken, inside and out. Stuff the chicken with thyme, rosemary, garlic, and onion.
3. Cut five 5cm-thick pieces of baguette at an angle. Butter one side of each piece. Carefully remove the hot pan from the oven and place the baguette, buttered side down, in the center. Place the chicken on top of the baguette, making sure each piece is covered.
4. Roast for about 1 hour 15 minutes, until the chicken is golden brown, the juices run clear when cut, and a thermometer registers 165°F (74°C). Transfer the bird to a cutting board and wrap it in foil. Let it rest for 10 minutes before slicing. Remove the baguette pieces from the pan and set the pan aside to make the sauce.
5. SauceWhile the chicken is resting, place the pan over high heat. Pour in the wine and scrape up any browned bits with a wooden spoon.
   
   Pour in chicken broth Cook for about 2 minutes, until the liquid has slightly evaporated. If any chicken juices have collected on the cutting board, pour them into the pan. Add the butter, one piece at a time, waiting for the previous one to melt completely before adding the next. Stir in the rosemary and thyme. Season with salt and pepper.
6. To serve, carve the chicken and serve with baguette slices, sauce, mustard and Bistro salad.
   
   Bistro SaladIn a medium salad bowl, combine the lettuce and herbs. In a glass jar or tightly sealed plastic container, combine the olive oil, champagne vinegar, shallots, mustard, salt, and pepper. Shake to combine. Pour the dressing over the salad and toss. Serve immediately.