Serves 4

CHICKEN

1. Set the oven at 450 degrees. Have on hand a roasting pan.

Continue reading below

2. With kitchen shears, remove backbone from the chicken. Use shears to cut the chicken through the breast to make 2 halves. Use giblets in another dish.

3. In the pan, arrange the lemon slices overlapping. Set the chicken on the lemon. Rub the skin with olive oil, salt, and pepper.

4. Roast the chicken for 50 minutes or until a meat thermometer inserted into the thickest part of the thigh registers 160 degrees. Let the chicken sit until it cools. (Make the tomato salad while the chicken cooks.)

5. Cut the chicken into 10 pieces: 2 drumsticks, 2 thighs, 2 breasts — each cut in half — and 2 wings.

SALAD

1. Bring a saucepan of water to a boil. Drop in the tomatoes, leave for 10 seconds, then use a slotted spoon to transfer to a bowl of ice water. Do not drain the boiling water. When the tomatoes are cold, peel them. Cut the tomatoes into slices and arrange on a platter.

2. Drop the onion into the boiling water. Cook 1 minute. Drain into a colander and rinse with cold water until cold. Pat dry with paper towels. Scatter the onion on the tomatoes. Sprinkle with salt and lemon rind.

3. In a bowl, whisk the lemon juice, vinegar, mustard, salt, and pepper. Gradually whisk in the olive oil until the dressing emulsifies. Pour half the dressing onto the salad, cover, and set aside at room temperature for 1 hour.

4. Set the chicken, skin side up, on the salad and sprinkle with the remaining dressing. Garnish with basil or microgreens. Sheryl Julian. Adapted from The Cordon Bleu Cookery School