1 3–5-pound roasting chicken, brined overnight and air-dried in the refrigerator
Salt
Freshly ground black pepper
2 lemons, cut into quarters
1 head garlic, 1 clove set aside and rest peeled and lightly crushed
Handful each fresh basil and tarragon
7 tablespoons olive oil
1/2 loaf country bread, cut into 1-inch cubes
1 shallot, sliced paper thin on a mandoline
1 quart mixed heirloom tomatoes, cut into rustic chunks
Healthy shot sweet sherry vinegar - Pedro Ximenez