1 lemon, quartered
2 thyme sprigs
1.2kg (size 12) chicken
1 1/2 tbsp olive oil
2 eschalots, peeled
2 garlic cloves, peeled
4 slices flat pancetta
2 tbsp raspberry or red wine vinegar
1 1/2 tbsp extra virgin olive oil
4 eggs, at room temperature
1 radicchio, torn
1/4 cup (30g) chopped toasted walnuts
1 Preheat oven to 200C or 180C fan. Place lemon quarters and thyme in cavity of chicken and tie legs with string. Season with salt. Heat olive oil in a roasting pan on high. Cook chicken, turning, for 5 mins, until lightly browned. Place chicken breast side up in pan, transfer to oven and roast for 20 mins.
2 Baste chicken with pan juices. Add eschalots and garlic to pan. Roast for 20 mins, until chicken is browned. Place pancetta over chicken. Roast for 10 mins, until pancetta is crisp and chicken juices run clear when thigh is pierced with a skewer. Transfer chicken to a platter. Rest for 10 mins. Pour juices from chicken into pan.
3 Place roasting pan on medium heat. Use back of a fork to crush garlic and eschalots. Add vinegar. Stir using a wooden spoon, scraping base of pan to dislodge any brown bits. Add a splash of water, if needed, to extract flavour. Strain juices through a sieve. Whisk in extra virgin olive oil. Season.
4 Meanwhile, heat a pan of water on medium, until simmering. Gently add eggs. Reduce heat to medium-low. Cook for 5 mins. Transfer eggs to a bowl of cold water to cool. Carefully peel. Trim witlof and split each leaf down centre.
5 Cut chicken into quarters. Thickly slice breast. Remove bones from thighs and legs, and break meat into pieces. Arrange witlof and radicchio in serving bowls and top with chicken. Scatter over walnuts. Gently open eggs and place on top. Drizzle with vinaigrette. Season. Break crisp pancetta into pieces and add to salad. Serve.