Cut the poulard into portion pieces: to do this, first cut lengthwise the backbone and the breastbone. Cut off each leg, dividing it at the joint into upper and lower legs. Trim the wings and trim the breast piece. Spread all pieces evenly on a deep baking tray with the skin facing up. Rub the pieces all around beforehand with salt and pepper. Juice one lemon with the same mass of olive oil in a shaker or blender.
Add salt. Mix both by shaking until the two liquids emulsify, i.e., combine into a creamy sauce.
Pour this marinade over the poulard pieces. Brush the potatoes clean under running water and spread them evenly around the chicken on the baking sheet. Intersperse the rosemary sprigs and sage leaves. Cut the unpeeled garlic bulbs in half diagonally and spread evenly around the chicken, cut side down. Drizzle the remaining marinade over all the ingredients. Cut the remaining lemon into slices and cover the pieces of meat with it. Put the baking tray in the oven at 220 °C and roast the chicken for about 3/4 hour. Before serving, sprinkle finely chopped basil on top.
Tip: Place the baking tray directly from the oven on the table. The guests squeeze the soft garlic out of its skin according to their taste and serve it with the meat and potatoes. The finer variant: Already in
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