Position rack in centre of oven and preheat to 220°C (200°C fan-forced). In a small bowl, mix 2 tbs oil, chopped thyme, chopped rosemary, lemon rind, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper.
Beginning at the neck end of the chicken, use your fingers to carefully separate the skin from the breast and tops of the legs. Spoon herb mixture under skin and spread with your hands to evenly coat chicken. Place thyme sprigs and rosemary sprig in the chicken cavity and tie legs together with kitchen string. Rub remaining oil all over outside of chicken and season.
Place chicken in a 24cm frypan. Roast for 1 hour or until thickest part of thighs register 74°C on an instant-read thermometer and chicken is cooked through. Transfer the chicken to a board. Set aside for 10 mins to rest.
Pour drippings from the pan into a saucepan over medium heat. Add the flour. Stir for 1 min or until flour is well blended and light golden. Add the stock to the frypan, stirring to scrape up brown bits. Strain stock into saucepan. Bring to a simmer. Cook for 2 mins or until gravy thickens. Remove from heat. Stir in chives.
In a large bowl, whisk 2 tsp lemon juice, vinegar and mustard. Whisking constantly, add the extra oil in a steady stream until blended. Season. Add the lettuce, radicchio and rocket and toss to combine.
Serve chicken with salad and gravy.
Tip: SERVE WITH... chopped rosemary