Italian roast chicken cobb salad

• lemon↗1

  halved

• chicken↗1 medium whole

  (1.5kg)

• garlic cloves↗2
• oregano↗½ bunch of

  leaves picked and chopped

• extra virgin olive oil↗4 tbsp tbsp
• vine cherry tomatoes↗300g g
• pancetta↗10 thin slices
• basil↗small bunch of

  leaves picked

• pitted olives↗150g g
• Little Gem lettuces↗2

  cut in half

• eggs↗4

  soft-boiled for 7 mins, then peeled and halved

• buffalo mozzarella↗1 large ball of
• extra virgin olive oil↗120ml ml
• Dijon mustard↗1 heaped tbsp tbsp

  heaped

• lemon↗1

  juiced

• sugar↗pinch of

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Push the lemon halves into the cavity of the chicken. Using a pestle and mortar, bash together the garlic, oregano and some salt. Add half the olive oil and bash again. Push your fingers under the skin of the chicken breast and stuff the herby garlic mixture beneath. Season the outside of the chicken with more salt and rub the skin with the rest of the oil. Put in a roasting tin and roast for 1 hr, then add the tomatoes, leaving them on the vine, and roast for a further 15 mins. Leave to rest for 45 mins.

2. 2

   Meanwhile, heat the grill to high and grill the pancetta for 3-4 mins or until crispy. For the dressing, whisk all the ingredients together with a pinch of salt and sugar until slightly thickened.

3. 3

   Separate the chicken legs and thighs from the breast and thickly slice the breast. Arrange on a large platter with the tomatoes, pancetta, basil, olives, lettuce, eggs and whole mozzarella. Drizzle with the dressing and grind over some black pepper.