Garlic-Sage Roasted Chicken with Kale and Radicchio Caesar Salad

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.