Get the oven to 200°C.

Into a large roasting tray go the potatoes and chorizo. Add a generous glug of olive oil, a good pinch of oregano, the rosemary, salt and pepper. Toss it all together so everything’s well coated, then roast for 20 minutes to get things moving.

While that’s in, spatchcock the chicken. Turn it upside down so the backbone is facing you. Find the spine and, using a pair of sharp scissors, cut down either side of it and remove it completely. Flip the bird over and press down firmly on the breastbone to flatten it out.

Mix the minced garlic with olive oil, Dijon, red wine vinegar, Italian herbs, plenty of salt and black pepper. Keep one third of this to dress the salad later. Rub the remaining 2/3rds all over the chicken, really getting into every nook. If you’ve had time to marinate it ahead, great, if not, don’t panic, it’ll still be excellent.

Once the potatoes have had their 20 minutes, sit the chicken directly on top and return the tray to the oven. Roast for about an hour, until the thickest part of the breast is at least 68°C and the skin is golden.

Take the chicken out and let it rest. This matters.

While it’s resting, give the potatoes and chorizo a good shake, spreading them back out into a single layer, then put the tray back in the oven for another 20 minutes to get everything crisp.

Bash the garlic and basil together in a pestle and mortar until you’ve got a vivid green paste. If you don’t have a pestle and mortar, just chop them as finely as you can.

Stir this through the yoghurt with a pinch of salt and a squeeze of lemon juice.

Carve the chicken, spoon over any resting juices, pile everything onto a platter and serve with a crisp salad dressed in a little of the same marinade you used for the chicken.