ROAST CHICKEN SALAD

Preheat the oven to 200C/Gas6; drizzle olive oil all over the chicken and sprinkle it with salt and pepper; pick and scatter over the thyme leaves, reserving the stalks; rub the flavours into the skin, then halve the lemon and put it inside the cavity together with the thyme stalks; place the chicken in a large roasting tray and cook for 1 hour

Halve 250g of the cherry tomatoes, then smash up the garlic bulb; after about 30 minutes, throw the tomatoes and the garlic into the chicken tray underneath the chicken; continue cooking for another 30 minutes or until the chicken is golden and juices from the thigh run clear when priced with a knife

Leave the chicken to cool on a plate, covered in foil; tear the bread into the roasting tin then toss them in all the cooking juices; spread the croutons out in the tray and lay the rashers of bacon on top; place back in the oven and cook for another 15 or 20 minutes, until everything is crispy and golden

Remove all the chicken skin, then strip the meat off the bone; place the meat into a large bowl; add the green beans, together with the extra virgin olive oil, the mustard, cider vinegar, chopped parsley, mint and spring onions; mix well, taste and adjust the seasoning if necessary

When the croutons are golden tip into the chicken bowl and mix well; put everything onto a serving platter and serve