1 (5-6 lb.) ROSIE® Organic Whole Chicken
1 tbsp. anchovy paste
8 cloves garlic, finely grated
3 tbsp. mayonnaise
1 tbsp. mustard
1 tsp. olive oil
1 tsp. freshly ground black pepper
4 oz. country-style bread, torn into 1 1/2-inch pieces
4 heads romaine, stem intact and quartered lengthwise
lemons, halved
1/4 cup shaved Parmesan cheese
  Vegetable oil, for brushing grill grates


1 For the chicken, whisk anchovy paste, garlic, mayonnaise, mustard and oil together in a small bowl. Rub anchovy mixture over chicken and under skin. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
2 Remove chicken from refrigerator and let set at room temperature for at least 30 minutes. Meanwhile, preheat oven to 350°F. Roast chicken, breast-side-up, in a large cast-iron skillet until golden-brown and reaches 170°F, about 1 hour 30 minutes to 2 hours.
3 Transfer chicken to a large cutting board. Cover with foil and let rest for 20 minutes. Reserve skillet and chicken drippings.
4 For the salad, add bread to the reserved skillet with chicken drippings and toss to coat. Return skillet to oven and bake, tossing bread halfway through until light golden-brown and toasted, about 12-15 minutes. Set aside for topping salad.
5 Heat grill over high heat and brush grates with oil. Grill lettuce until lightly charred, about 1-2 minutes per side. Grill lemons, cut-side-down, until char marks appear, about 2-3 minutes. Garnish grilled lettuce with Parmesan, and serve with roasted chicken and grilled lemons.

Drink Pairing: Sonoma Pinot Grigio


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