Using a large roasting tray, pour in white wine and place spatchcocked chicken on top, skin side up. Place tomatoes and garlic bulbs around the chicken. Scatter rosemary and thyme around the tray (but not on the chicken).

Drizzle each tomato half with a little olive oil. Do not put olive oil on the chicken, there is enough chicken fat in the skin and adding more oil will prevent the skin from going crispy.

Season chicken and tomatoes with sea salt flakes. Roast at 200 degrees 45 minutes, then turn up the heat to 220 and roast a further 10 minutes. This will help the skin crisp up nicely and tomatoes become charred and sticky.

Carefully remove chicken from the roasting tray and pour in chicken stock and sumac. Bring pan juices to the boil and gently crush tomatoes and garlic bulbs into the sauce. Let it bubble for a minute or two until it has thickened slightly. Remove from heat and cover to keep warm.

Add butter to a frying pan and fry the bread until nicely browned. Flip the bread over and sprinkle the toasted side generously with grated parmesan. When the bread side facing down has toasted nicely, quickly flip bread again to allow the parmesan to melt onto the toast. Remove from pan and repeat for remaining bread.

Carve chicken into required pieces. To plate the dish, start by laying down a piece of parmesan toast, top with chicken, spoon tomatoes and roasted garlic sauce over chicken and toast. Top with more grated parmesan, chopped parsley nad drizzle with olive oil.