2chickens (about 1.8kg each)2lemons, quartered180 mlextra-virgin olive oil1loaf of day-old ciabatta, coarsely torn750 gmsilverbeet (about 1 bunch) 1onion, thinly sliced1 tspground cuminGreen garlic dressing3heads of garlic, peeled1 cup(loosely packed) flat-leaf parsley 100 mlextra-virgin olive oil1 tbsplemon juice, or to taste
Preheat oven to 220C. Place chickens in a large roasting pan, stuff each cavity with lemon, season to taste and drizzle each with 1 tbsp olive oil. Roast until golden brown and juices run clear when leg is pierced with a skewer (45-55 minutes).
Meanwhile, heat 80ml olive oil in a large frying pan over medium-high heat. Add ciabatta and turn until bread starts to turn golden (3-4 minutes), transfer to an absorbent paper-lined tray and set aside.
Remove silverbeet leaves from stalks, coarsely chop and set aside. Thinly slice stalks widthways. Heat remaining olive oil in a frying pan over low-medium heat, add silverbeet stalks and onion and sauté until tender (10-12 minutes). Add silverbeet leaves and cook until very tender (8-10 minutes), then stir through cumin and ciabatta and season to taste. Keep warm.
For green garlic dressing, process garlic and parsley in a food processor until finely chopped. With motor running, add oil and process until combined. Add lemon juice and season to taste. Serve roast chicken with bread salad and green garlic dressing.