Whole-roast chicken caesar salad

Method

1. Put the yogurt, 2 tbsp olive oil, 1 tsp salt, crushed garlic and the zest and juice of 1 lemon in a large mixing bowl. Stir well to combine, then season with black pepper.
2. Add the chicken and turn it to coat thoroughly in the marinade. Set aside, breast-side down and covered, in the fridge until ready to roast (see Make Ahead).
3. Heat the oven to 200°C/180°C/gas 6. Put the marinated chicken in a non-stick roasting tin, then roast for 60-70 minutes until the juices run clear when you push a skewer into the thickest part of the thigh.
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4. Transfer the cooked chicken to a board and leave to rest. Meanwhile, add the sourdough croutons to the tin, toss well, then return to the oven for 15 minutes until crunchy.
5. Also meanwhile, make the caesar dressing. Finely chop the anchovies and garlic together on a board with a pinch of salt, then use the flat of your knife to mash them to a paste. Add this to a glass jug or bowl, then whisk in the egg yolks, mustard, lemon juice, extra-virgin olive oil and some black pepper.
6. Once thick and smooth, slowly trickle in the 150ml oil, whisking all the time, until you have a thick, glossy dressing. Mix in half the parmesan, then taste and adjust the seasoning – it shouldn’t need much salt because anchovies are salty. You may need to add a little cold water to thin the dressing (see Make Ahead).
7. Put the shredded lettuce on a large platter, scatter with the sourdough croutons, then drizzle over the dressing and sprinkle with the rest of the parmesan. Carve the chicken and serve generous slices with the salad.