Peel and slice 1 lemon. Wash the rosemary and thyme and shake dry. Cut the garlic bulb in half crosswise.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash chicken inside and out, pat dry and season with salt and pepper. Fill with lemon slices and half each of rosemary, thyme and garlic.
Tie the legs together with kitchen yarn.
Place the chicken in a flat roasting pan or on the fat pan (deep baking tray) and brush with 1 tablespoon of oil. Spread the rest rosemary, thyme and garlic around the chicken. Roast in the oven for about 1 1⁄2 hours.
In the meantime, mix vinegar, mustard, salt, pepper and 1 pinch of sugar. Fold in 5 tablespoons of oil. Wash the chives, shake dry, cut into small rolls and mix with the vinaigrette. Clean and wash the salad, drain well and cut into pieces.
Wash tomatoes and cucumber, cut into slices. Peel and finely chop the onion.
Wash the rest of the lemon hot, dab dry. Cut into slices and spread around the chicken 20-30 minutes before the end of the baking time. Mix lettuce, tomatoes, cucumber, onion, olives and vinaigrette. Slice the cheese in shavings over it.
Arrange chicken and salad. And pesto baguette.