Herb-Roasted Chicken with Bread Salad

Position oven rack in lower third of oven. Preheat oven to 425°. Remove 1 teaspoon zest and squeeze 2 tablespoons juice from lemon. Cut lemon rind in fourths. In a small skillet, melt 1 tablespoon butter over medium. Add 1/3 cup shallots; cook until softened and just beginning to turn golden, about 3 minutes. Let the shallots cool, then transfer them to a small bowl with 4 tablespoons butter, 1 tablespoon chopped thyme, 1 tablespoon chives and the lemon zest. Season with salt and pepper, then blend together with a fork.

Pat chicken dry with paper towels. Gently loosen skin from chicken breasts and around legs, taking care not to tear the skin. (The handle end of a wooden spoon works well.) Smear butter mixture under skin. Season chicken well on all sides and inside cavity with additional salt and pepper. Stuff cavity with the lemon rind quarters and the half bunch of thyme. Tie legs together with 100 percent cotton kitchen string; tuck wing tips under back. Place chicken, breast side up, on a rack set in a shallow baking pan. Drizzle with 1 tablespoon olive oil.

Place chicken in oven with legs toward the back of oven. Roast until juices run clear and temperature in thickest part of thigh is 175°F, 50 to 60 minutes, snipping kitchen string and tenting with foil the last 20 minutes of roasting time. Transfer chicken to a platter, cover loosely with foil and let rest 20 minutes before carving.

For croutons: Carefully remove rack from baking pan. Add bread pieces to drippings in pan. (If needed, add enough additional olive oil to moisten bread well.) Spread bread pieces in a single layer in the pan, sprinkle lightly with salt and return to oven. Bake until bread pieces are lightly crisp and bottoms are golden, about 5 minutes.

Meanwhile, bring a medium saucepan of salted water to a boil. Fill a bowl with ice water. Plunge snap peas in boiling water 30 seconds; use a slotted spoon to transfer peas to ice water. Drain peas and spread on paper towels to dry. Slice peas diagonally.

For dressing: In a serving bowl, whisk together the 2 tablespoons lemon juice, 2 tablespoons olive oil, 2 tablespoons shallots, 2 teaspoons chopped thyme, 2 teaspoons chives and the sugar. Season with salt and pepper.

Add croutons, snap peas, mesclun and radishes to dressing; toss to coat. Serve with chicken.