Heat oven to 200C/180C fan/gas 6.
Season the chicken inside and out, then
stuff the cavity with 1 of the lemons and
the thyme. Sit in a roomy roasting tin,
drizzle with olive oil and roast for 40 mins.
Remove the tin from the oven, then
scatter the ciabatta pieces around the
chicken and ruffle over the prosciutto.
Add the garlic and remaining lemon
halves to the tin. Roast everything
together for 40 mins more until the
croutons and prosciutto are crisp.
Remove from the oven, transfer the
chicken to a plate and leave to cool.
Remove the croutons and prosciutto,
and set aside.
While the chicken is cooling, cook
the green beans in a pan of boiling water
for 5 mins. Drain, cool under cold water, then tip into a big bowl with the spring
onions and parsley.
To make the dressing, squash the
roasted lemon and garlic in the roasting
tin with a potato masher. Remove all the
skin from the garlic, then stir in the olive
oil and lemon juice with some seasoning
– scrape the bottom of the tin to get
all the sticky chicken juices into your
dressing. Stir in any resting juices from
the chicken and set aside.
When the chicken is cool enough to
handle, strip the meat off the bones. Just
before serving, add the dressing, chicken,
croutons, prosciutto and lettuce to the
green bean mix in the bowl, toss together
and scatter over a large serving platter.