Cully and I cooked this for a group of freind the other night. It is so good you cant help but go back three or four times.

You need:

1 really good free range chicken
Garlic, thinly sliced
Marjoram, small handful leaves only
Saltana's, two/three tablespoons
Pine Nuts, two/three tablespoons (depending on how much you like them)
Red wine Vinager
Loaf of good crusy yeast bread, farmhouse is perfect.
Salt and Pepper
Mixed leaves, good peppery ones work well

A couple of hours before you plan on cooking or even the night before, rub salt into you chicken all over and in the cavity. Pop your saltans's and pine nuts into a bowl and cover with red wine vinager.
Just before cooking stuff your thinly sliced garlic and marjorm leaves under the skin of the chicken. Cook chicken in a medium oven, about 180 degrees celcius on a rack so that the fat from the chicken drips down into your roasting tray.
Cut your farmhouse loaf of bread into thick slices and cut the crusts off, brush with olive oil. Pop them into the toaster or under the grill and toast lightly. Rip apart into rough chunks.
About 15 minutes before the chicken has finished cooking put the bread, strained pine nuts and saltanas (keep the red wine vinager aside) into the baking tray and toss to cover in the chicken juices. Put the chicken on its tray back over the top and pop back into the oven to finish cooking. Be careful not the burn the bread. If you feel that it is too dry put a little chicken stock in with the bread. Not too much as you don't want it soggy either. You could also try more olive oil.
To serve put your mixed salad leaves in a big bowl, with the bread mix on top. Chop your chicken up into lots of rough pieces, and pop this on top. Taste and if you think it needs it pour the reserved red wine vinager over the top. Pop into the middle of the tabe and let everyone help themselves.
We cooked this using two medium sized chooks last time to feed nine, so one would feed four to five no hassels.