Roast chicken with bread salad

Method

• Step 1
  Preheat oven to 200C. To prepare chicken, slide your fingers between flesh and skin to loosen, then slip 2 thyme sprigs under skin on each breast. Rub chicken all over with another 2 thyme sprigs, then place in cavity. Cut 1 garlic bulb in half horizontally. Add to cavity. Loosely tie legs together with kitchen string. Set chicken aside, uncovered, for 30 minutes to come to room temperature.
• Step 2
  Meanwhile, cut bread into 4cm cubes, tear in half and place in a bowl with figs and sesame seeds. Squeeze over juice from lemon wedges, reserving wedges. Drizzle over half the stock and 60ml (1/4 cup) oil. Season and toss to combine. Transfer bread mixture to a roasting pan and roast, turning occasionally, for 20 minutes or until golden. Transfer to a bowl, reserving pan. Leave oven on.
• Step 3
  Separate remaining garlic bulb into cloves. Scatter unpeeled garlic, reserved lemon wedges and remaining thyme over reserved pan, leaving room in centre for chicken. Pour over remaining stock. Add chicken to pan and rub all over with 1/2 teaspoon salt and sumac. Drizzle with remaining 2 tablespoons oil. Roast for 40 minutes, reduce temperature to 180C, then roast for a further 20 minutes or until the juices of the chicken run clear when the thickest part of a thigh is pierced. Transfer chicken to a plate, reserving pan. Rest for 10 minutes. Leave oven on.
• Step 4
  Add bread mixture to reserved pan. Toss to coat in juices. Transfer pan to oven and roast for 10 minutes or until bread mixture is warmed through. Drizzle over juices from chicken. Add salad greens and toss gently to combine.
• Step 5
  Place chicken on top of salad to serve.