Using a stand mixer beat the egg whites until they form soft peaks, with the motor running add a tsp of salt at a time for the first few before gradually increasing the amount you add until all the salt has been added.
Once the salt has been completely incorporated and you have stiff peaks turn the motor off and set aside while you get the chicken ready.
Stuff the cavity of the chicken with the lemon discs and fresh rosemary and marjoram. Place the chicken onto a lined baking tray and completely cover in the meringue.
Bake in your preheated oven for 50-60 minutes before removing and allowing to rest for 10 minutes.
Meanwhile in a large mixing bowl combine the roquette, extra virgin olive oil, balsamic vinegar and shaved parmesan and gently toss with your hands until everything is evenly coated. Place onto a serving dish.
Crack the meringue off the chicken and remove the skin. Carve the chicken and serve with the roquette salad.