Thyme Roasted Chicken Caesar Salad

SERVES 4 TO 6

Pre-heat the oven to 210°C/190°C fan and line a large roasting tin with baking paper. Put the chicken into the pan and drizzle the oil over the breast and legs. Rub the dried thyme and some seasoning all over the chicken, covering the legs, wings and breast. Place the lemon halves, thyme and bay leaves in the cavity. Place the tray into the oven and cook for 1 hour (or until the flesh is opaque and, when a knife is inserted into the thickest part of the leg, the juices run clear), turning the roasting tin halfway through. Remove from the oven and leave to rest for 10
Minutes – this will keep it extra juicy and moist.
While the chicken is roasting, make the dressing. Put the egg yolk, garlic, anchovy fillets, mustard and the water into a mixing bowl. Mix with a balloon whisk, making sure to break down any big lumps. Using a teaspoon, add a little oil. Whisk well to make sure it is fully incorporated, then repeat. This is quite painstaking, but it prevents the dressing splitting. If, at any point, the dressing starts to look overly shiny, add a few drops of lemon juice to loosen it, and continue adding the oil until it is all incorporated.
Add the natural yogurt, both cheeses and some fresh pepper. Add lemon juice to taste. (This will make more Caesar dressing than you need but it will keep in the fridge for three or four days.)
Put the romaine leaves in a large bowl. If you’re feeding four, you’ll need only two, but if it’s six, you’ll need three. Dollop over a few tablespoons of the dressing and toss the leaves with your fingers to coat them. Add the tomatoes and the avocado and gently mix together.
Tip on to a serving platter. Again with your fingers, start to pull the chicken (skin and all) into big chunks, and lay them on the leaves. Drizzle 2 tablespoons of the cooking juices over the salad and scatter with Parmesan shavings.