Italian Roast Chicken Cobb Salad

Preheat the oven to 200C/180C fan/gas 6. Stuff 1 halved lemon into the chicken cavity. In a mortar and pestle, crush the garlic, oregano, and a good pinch of salt into a rough paste, then mix in 2 tbsp of the olive oil.

Loosen the skin over the chicken breast with your fingers and spread the herb mixture underneath. Rub the outside of the chicken with the remaining 2 tbsp olive oil, season generously with salt, and place in a roasting tin. Roast for 1 hour.

Add the vine tomatoes to the tin and roast for another 15 minutes, until the chicken is cooked through and the tomatoes are softened and blistered. Transfer the chicken to a board and rest for 45 minutes before carving.

While the chicken rests, cook the pancetta under a hot grill for 3 to 4 minutes until crisp. For the dressing, whisk together the Dijon mustard, juice of the remaining lemon, a small pinch of sugar, and any resting juices from the chicken if desired. Season to taste with salt and black pepper.

Carve the chicken by separating the legs and thighs, then slice the breast meat thickly. Arrange the chicken on a large platter with the roasted tomatoes, crisp pancetta, basil leaves, olives, Little Gem lettuce, halved soft-boiled eggs, and torn mozzarella.