Preheat the oven to 375°F with a rack in the center. Remove any giblets and pat chickens dry with paper towels. Set the chickens on a rack in a large roasting pan, breast side up, and cut away and discard the two pockets of fat tucked just inside the opening to each chicken’s cavity.

Combine the rosemary, thyme, garlic, salt, pepper, and olive oil in a mortar, and smash it all into a paste with the pestle. (Alternatively, use the side of a chef’s knife to smash it all together.)

Divide the paste between the two chickens and rub it all over the skin.

Roast the chicken for 20 minutes with the breast side up. Then flip it and cook 20 minutes more, breast side down. Turn it over again and cook for an additional 20 minutes, breast side up. For a smaller chicken, this may be all the time you need. If it’s closer to 4 pounds, you’ll need an additional 20 or so minutes. Remove the chicken from the oven when the juices run clear and a thermometer inserted into the thickest part of the thigh reads 165° F.

While the chicken roasts, make the dressing. Whisk together the shallot, vinegar, salt, and pepper and let sit for a few minutes. Then whisk in the olive oil in a slow stream to emulsify.

Lay the baguette slices in a single layer on a sheet pan or two and brush each with a little bit of the dressing.

When the chickens are cooked, let them rest on a cutting board, tented with foil, for 15 minutes.

During this time, slide the baguette slices into the oven and toast for 10 minutes.

While the chickens rest, set the roasting pan over medium-high heat on a burner (or two) on the stovetop. Whisk the flour into the pan drippings to form a paste. Then pour in the stock and whisk until there are no lumps. Simmer briskly for 5 to 10 minutes, lowering heat as necessary, until gravy is as thick as you like.

To serve, place some greens on each plate, arrange a piece of chicken and a few baguette slices on top, and drizzle as liberally as you like with both dressing and gravy.