Mary Berg's Caesar Salad Roast Chicken

Serves 4 to 6

Ingredients: 

For the chicken

1 (1.5–1.75kg) whole chicken

¼ cup mayonnaise

3 tablespoons ground Parmesan cheese

1 anchovy, minced

½ teaspoon garlic powder

1 lemon

Salt & pepper

½ cup panko breadcrumbs

2 tablespoons olive oil

For the salad

2 anchovies, minced

1 garlic clove, minced

1 teaspoon Dijon mustard

3 tablespoons mayonnaise

½ lemon, juiced

1 tablespoon red wine vinegar

2 tablespoons olive oil

¼ cup finely grated Parmigiano Reggiano, plus more for serving

Salt & pepper

1 head romaine lettuce, roughly chopped

Directions:

1. Heat your oven to 425ºF and place your chicken onto a rack lined sheet pan. For easy cleanup, feel free to line the sheet pan with aluminum foil before fitting with a rack.
2. 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.
3. Meanwhile, whisk together the mayonnaise, Parmigiano-Reggiano, anchovy, and garlic powder 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 ½ teaspoon of pepper and set aside.
4. Pat the chicken dry with a few pieces of 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.
5. Roast the chicken for 45 minutes to 1 hour until cooked through to 165ºF, loosely tenting with aluminum foil if it is browning too quickly.
6. Remove the chicken from the oven and set aside to rest while you prepare the salad.
7. Add the anchovies, garlic, and Dijon into a large salad bowl and mash into a paste. Whisk in the mayonnaise, lemon juice, red wine vinegar, and oil. Stir in the Parmigiano Reggiano and season to taste with salt and pepper. Add in the lettuce and toss well.
8. Transfer the salad to a large serving platter, top with additional Parmigiano Reggiano and pepper, and serve alongside the chicken.