Moist roast chicken with shallot gravy and griddled lettuce
Preheat oven to 230 C
Rub the chicken with salt
Place chicken and the lemons - or oranges - in a roasting tin. Roast for 20 minutes.
Reduce temperature to 170 C.
Pour the water over the chicken and continue to roast for 30 minutes or until juices run clear. Baste the chicken every 5 minutes with the juices in the bottom of the roasting tin.
Remove the chicken and leave to rest for 10 minutes.
Pour the juice from the roasting tin into a saucepan and squeeze in the juice from the lemons or oranges.
Put the bay leaves and shallots into the saucepan with the liquid and allow to boil until reduced by half.
Remove from the heat and add the olive oil.
Grill the lettuce halves on a high heat for 2-3 minutes. Alternatively, fry them in a hot pan with a little oil.
Carve the breast portions off the chicken and serve with the lemon or orange sauce and the grilled lettuce.