Caesar salad roast chicken

1. For the chicken:

2. Heat your oven to 425 degrees F. Line a sheet pan with aluminum foil, then fit with a wire rack and set aside.

3. Spatchcock or flatten the chicken by removing the backbone. To remove the backbone, flip the chicken over so that it sits breast-side down, then use a pair of kitchen shears to carefully cut along either side of the backbone. Flip the chicken over and press down on the breastbone to flatten. Place your chicken onto the prepared rack-lined sheet pan. Leave the chicken at room temperature for 20 minutes to take off the chill of the fridge.

4. Meanwhile, whisk together the mayonnaise, Parmigiano-Reggiano, garlic powder and anchovy in a small bowl. Add the zest from the whole lemon and the juice from half, reserving the other half for the salad. Season with 1/2 teaspoon of black pepper and set aside.

5. Pat the chicken dry with paper towel and season well with salt and pepper. Spread the mayo mixture all over the top of the chicken. In a small bowl, toss together the panko and olive oil, season with salt and pepper, then scatter over the chicken.

6. Roast the chicken until the chicken is cooked through to 165 degrees F, loosely tenting with aluminum foil if it is browning too quickly, 45 minutes to 1 hour.
Remove the chicken from the oven and set aside to rest while you prepare the salad.

7. For the salad:

8. Add the anchovies and Dijon into a large salad bowl. Add in the garlic and mash into a paste. Whisk in the mayonnaise and the juice from the remaining lemon half as well as the red wine vinegar, then the oil. Stir in the Parmigiano-Reggiano and season to taste with salt and pepper. Add in the lettuce and toss well.

9. Transfer the salad to a large serving platter, top with additional Parmigiano-Reggiano and pepper, and serve alongside the chicken.