Serves 4

1 organic free-range chicken or 2 poussin (ask your butcher to spatchcock them)
1tbsp sea-salt
1 red chilli, finely sliced
1 medium bunch of marjoram, leaves only
2tbsp extra-virgin olive oil

For the yoghurt

300ml/10fl oz thick, Greek-style yoghurt
2 cloves garlic, peeled and crushed
2tbsp marjoram leaves
40ml/1 1/2floz extra-virgin olive oil
Sea-salt and ground black pepper
A squeeze or two of lemon juice

For the tomato salad

500g/1lb ripe assorted tomatoes
1 bunch basil
Sea-salt and ground black pepper
1/2tbsp quality red-wine vinegar
40ml/1 1/2 floz extra virgin olive oil

Season the chicken generously all over with salt, cover with a cloth and place in the fridge for 24 hours.

One hour before you are ready to cook the chicken, remove from the fridge, rinse and pat dry. Place on a roasting tray and scatter over the chilli, marjoram and olive oil. Heat the oven to 220C/425F/Gas7. Place the chicken on the middle shelf and roast for 40 minutes (30 minutes for poussin).

Turn off the oven and leave the door ajar, allowing the chicken to rest while you make the yoghurt sauce and the salad.

Place the yoghurt in a bowl. Stir in all the other ingredients starting with the garlic, marjoram and a pinch of salt. Stir well to combine. You can make this a couple of hours ahead of time and refrigerate until ready to use.

Slice the tomatoes unevenly, this looks far more interesting and tastes good. Place in a bowl. Add the basil leaves. Season, pour over the vinegar and the olive oil and toss to combine.

Cut the chicken into quarters (halves for the poussin) and spoon over the yoghurt. Divide the tomatoes between the 4 plates and serve with warm bread.