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|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.|
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