Instructions

1. Preheat oven to 425°. Heat 1 tablespoon olive oil in a large ovenproof (cast-iron) skillet over medium-high. Season chicken inside and out with salt and pepper, and cook, breast side down, until golden brown. Use tongs to gently rotate chicken, careful not to tear skin, and brown on all sides, 12–15 minutes total.
2. Stuff both halves of lemon in the cavity and drizzle remaining olive oil over chicken.
3. Place chicken, breast side up, in the oven. Roast until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°, 35–40 minutes. If you don’t have a thermometer, check doneness by cutting into thigh meat right at the joint. If the juices run clear, the bird is ready. Transfer chicken to a cutting board and let rest at least 15 minutes before carving.

For the Potatoes

1. Rub potatoes with olive oil, sprinkle about a teaspoon of sea salt, and place on a baking sheet. Place potatoes in oven, heated to 425°. Roast for 20 minutes, or until crispy on outside and tender on inside. Allow to rest for a few minutes before serving.

Classic Mustard Vinaigrette

1. In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
2. Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving. Season with salt and pepper to taste.

For the Green Salad

1. Toss together all the vegetables and dress with the mustard vinaigrette, season with salt and pepper, to taste.