1: Remove the skin from the chicken: work your fingers under the skin, over the flesh, until you have loosened it enough to pull it off. Score the chicken all over (including the legs and the underside), making the cuts about 1cm deep.
2: To prepare the chilli paste, put the dried chillies in a small saucepan with the wine vinegar and bring to the boil. Remove from the heat and leave to cool and allow the chillies to rehydrate.
3: Put the fresh chillies, garlic and rehydrated chillies and their soaking vinegar into a food processor and blitz. Add the salt, smoked paprika, oregano, thyme, erythritol and lemon juice and blitz again to a paste.
4: Spread the paste all over the chicken and massage it into the cuts (protect your hands with latex gloves or wash them thoroughly after handling the chilli paste). Place the chicken in a roasting tin, cover with cling film and put into the fridge. Leave to marinate for at least 4 hours, but overnight would be even better to allow the flavours to develop.
5: Preheat the oven to 140°C/Fan 120°C/Gas 1. Unwrap the chicken and cook in the oven for 2½ hours.
6: Turn the oven setting up to 220°C/Fan 200°C/ Gas 7 and cook for a further 25–30 minutes, until a golden crust forms on the outside of the chicken. Remove from the oven and set aside to rest for 20 minutes.
7: While the chicken is resting, place all of the salad ingredients in a bowl and toss together, seasoning with salt and pepper to taste.
8: Carve the rested chicken and serve with the salad. It is also good served cold.