Prepare the marinade. Zest the lemon, mince the zest placing it in a medium size stainless steel bowl. Once the lemon has been zested you may juice the lemon, placing the juice in the bowl with the zest.

Prepare all of the herbs, mince all and add them to the bowl with all remaining ingredients. Mix all ingredients well and reserve. Place the chicken in a large stainless steal bowl. Slightly pull the skin from the breast section and place a bit of the Provencal marinade between the breast meat and the skin. Pour the remaining marinade over the entire chicken making sure that the entire chicken is coated well.

Place a chicken roaster in a roasting pan, place the chicken upright on the roaster and place in the preheated oven for 50 minutes or until the chicken has reached 165 degrees.

Finish this meal with rosemary roasted potatoes, or mashed potatoes and some fresh vegetables.

Cut the chocolate and butter in small squares and put them in a small heavy saucepan with 2 spoons of Cointreau and 2 spoons of water. Melt the whole over a low heat, stirring non stop with a wooden spoon until smooth. The chocolate must not stick to the pan.

Pour the melted chocolate in the egg and sugar mixture and stir ; add the left spoon of liquor, mix, add the cream and stir.

Beat the egg whites with an electric mixer until frothy. They must get "hard" (the real test is to turn the bowl upside down and the whites should not fall down !!!).

Spoon by spoon (quarter by quarter) , gently incorporate the egg whites to the chocolate mixture; you can do it simply with a whisk (you just need to do quick and light moves, you must not "break" the bubbles kept in the whites).

Evenly pour the mousse in the 4 soufflé dishes (you can as well use 6 to 8 ramequins to serve more guests). Leave in fridge for at least 3 hours before serving (the mousse should get "hard").

Decorate with orange strips, a teaspoon of sour cream or coffee beans...