Serves 4PREP 25minsCOOK 1hr  1 lemon, quartered 2 thyme sprigs 1.2kg (size 12) chicken 1 1/2 tbsp olive oil 2 eschalots, peeled 2 garlic cloves, peeled 4 slices flat pancetta 2 tbsp raspberry or red wine vinegar 1 1/2 tbsp extra virgin olive oil 4 eggs, at room temperature 1 witlof 1 radicchio, torn 1/4 cup (30g) chopped toasted walnuts     1 Preheat oven to 200C or 180C fan. Place lemon quarters and thyme in cavity of chicken and tie legs with string. Season with salt. Heat olive oil in a…
{}