Lunch: Garlic-Sage Roasted Chicken with Kale and Radicchio Caesar Salad

Recipe by Hannah Klinger This elevated take on your typical chicken Caesar salad utilizes nutrient-dense kale and pleasingly bitter raddichio in place of romaine to create a diversity of flavor and texture. Any leftovers of this super satisfying salad ar

This recipe includes superfoods such as:

Kale, Lemon

Health benefits of Garlic-Sage Roasted Chicken with Kale and Radicchio Caesar Salad

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

Cooking spray
2 (3.5-pound) whole chickens
1 1/2 tablespoons olive oil
2 tablespoons minced fresh sage
1 tablespoon grated lemon rind
1 1/4 teaspoons freshly ground black pepper, divided
1 teaspoon kosher salt, divided
3 garlic cloves, minced
3/4 cup plus 2 tablespoons hot water, divided
2 tablespoons canola mayonnaise
1 tablespoon lemon juice
1/2 teaspoon anchovy paste
1/2 cup very thinly sliced radicchio
5 ounces fresh baby kale
1 ounce Parmesan cheese, shaved (about 1/4 cup)

Instructions

Preheat oven to 450 °.
Line a rimmed baking sheet with foil; place a wire rack on pan. Coat rack with cooking spray. Place 1 chicken, breast side down, on a cutting board. Using kitchen shears, cut along either side of backbone; discard bone. Turn chicken over; press down on the thighs and wings with the heel of your hand. Arrange chicken, breast side up, on rack. Repeat procedure with remaining chicken.
Starting at the neck of 1 chicken, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat. Combine oil, sage, rind, 1/2 teaspoon pepper, 1/2 teaspoon salt, and garlic in a bowl. Rub sage mixture under loosened skin, over flesh. (Do not season other chicken.) Add 3/4 cup water to pan. Bake chickens at 450 ° for 40 minutes or until a thermometer inserted into thickest part of thigh registers 165 °. Let stand 10 minutes. Remove skin from both chickens; discard skin. Sprinkle the unseasoned chicken with 1/2 teaspoon pepper and remaining 1/2 teaspoon salt. Carve both chickens. When cool, shred the unseasoned chicken, keeping light and dark meat separate. Reserve shredded chicken for Recipes 2 and 3.
Combine remaining 1/4 teaspoon pepper, remaining 2 tablespoons hot water, mayonnaise, juice, and anchovy paste in a large bowl. Add radicchio and kale; toss. Sprinkle with Parmesan. Serve with garlic-sage chicken.

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