Preheat the oven to 200 degrees C (400 degrees F).
Using sharp kitchen scissors, snip through the Free Range Chicken (1) and push down to flatten.
To make the marinade, chop the Fresh Rosemary (to taste). Finely chop the Fresh Parsley (1 handful), and add to a mixing bowl along with the rosemary, crushed Garlic (6 clove) and the juice and zest of the Lemon (1). Season with Coarse Ground Salt and Pepper (to taste) and add a good amount of the Extra-Virgin Olive Oil (to taste). Stir to combine.
Rub the mixture into the chicken, making sure to get it under the skin of the breast and between the leg and wing joints. Place the chicken in a roasting dish and pour the Soy Sauce (100 milliliter) and Dry White Wine (150 milliliter) into the bottom.
Roast at 200 degrees C (400 degrees F) for 30 minutes before turning down the heat to 180 degrees C for the final half hour. In the final 15 minutes, remove the chicken from the oven and the slices of bacon over the top of the roast. Pop the chicken back into the oven and continue cooking until the bacon is crisp.
Remove the roast from the oven, and allow the chicken to cool slightly before dividing it up and shredding the breast meat.
For the dressing, put the Anchovy Fillets (4), Garlic (1 clove), Crème Fraîche (200 milliliter), and Freshly Ground Black Pepper (to taste) into a liquidizer and blitz until smooth. Chill until needed.
To assemble the Caesar Salad, layer the Romaine Lettuce (2 head) in a large, flattish dish. Top with some roughly shredded roast chicken and the Avocado (1) slices. Using your fingers, crumble the Bacon (6 slice) over the salad and grate or shave some Parmesan Cheese (to taste) over the top. Drizzle over the anchovy dressing and serve.