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ROASTED CHICKEN WITH ENDIVE
1 medium chicken, about 3 pounds
3 tablespoons extra virgin olive oil
Salt and pepper
1 head of garlic, half of the cloves coarsely chopped, the rest unpeeled
1/2 lemon
1/2 bunch tarragon or thyme
4 to 6 heads of Belgian endive, halved and cored
1 tablespoon butter, cut into tiny pieces
Preheat the oven to 350 degrees. Place the chicken in a roasting pan and rub with 2 tablespoons of the olive oil. Salt and pepper generously inside and out. Rub with the chopped garlic and herbs, then put the lemon half into the cavity of the chicken, along with the tarragon.
Arrange the whole unpeeled garlic around the chicken in the bottom of the pan. Place the chicken in the oven and roast for about 1 hour. When the chicken is golden and tender, remove it from the oven and keep it warm by wrapping it loosely in foil.
About 15 minutes before the chicken is ready, arrange the endives in a single layer on a baking sheet. Drizzle with the remaining olive oil and dab with tiny bits of butter. Sprinkle with coarse salt and some pepper.
Increase the oven temperature to 400 degrees and place the endive on the highest shelf of the oven. Roast for about 10 minutes, or until the leaves are just browned at the edges and have wilted slightly.
Pour off the fat from the chicken and reserve the pan juices. Carve the chicken, discard the inside herbs and squeeze the lemon over the chicken.
Serve the chicken and its juices with the endive and whole roasted garlic cloves, if desired. Serves 4
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