Instructions

1. Preheat oven to 425 degrees.
2. In a small bowl, combine parsley, sorrel, and tarragon.
3. Set aside.
4. Remove gizzards from chicken.
5. Truss chicken using butcher twine or string.
6. Blend egg yolks in a small bowl.
7. Position chicken breast side up.
8. Brush egg yolk onto the visible skin of the chicken, all over the breast, legs, wings, and sides.
9. Sprinkle most of the herb mixture over the chicken to coat the skin, patting the herbs onto the chicken skin to
   help them adhere.
10. Further season with salt and pepper.
11. Set aside remaining herb mixture.
12. Grease the bottom of a skillet or roasting pan with 1 tbsp. olive oil.
13. Place chicken into the skillet or pan.
14. Cook in oven for an hour, or until the internal temperature of the meat reaches at least 160 degrees.
15. Remove from oven, and let cool for several minutes.
16. In a medium bowl, combine 3/4 cup olive oil, champagne vinegar, salt, pepper, and the rest of the herb mixture.
17. Mix well.
18. Set aside.
19. Transfer chicken to cutting board.
20. Remove trussing.
21. Carve chicken into pieces.
22. Pour dressing over greens, tossing greens to evenly distribute dressing throughout.
23. Serve chicken with greens, garnished with edible flowers.