Ingredients
- 1 Fully Cooked Pasture-Raised Heirloom Half Chicken
For the maple-mustard dressing:
- 3 tbsp lemon juice
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 3 tbsp extra-virgin olive oil
- fine sea salt
- freshly ground black pepper
For the salad:
- 3 large handfuls shredded kale
- 1 apple thinly sliced
- chopped hazelnuts
- shaved Parmesan
Instructions
Reheat the chicken:
- Preheat the oven to 450°F.
- Remove the chicken from the packaging and place it on a rimmed baking sheet. Bake the chicken for 20 to 25 minutes, or until the skin reaches your desired crispiness.
While the chicken roasts, make the salad:
- In a large bowl, whisk together the lemon juice, mustard, and maple syrup. Stream in the olive oil while whisking until it is fully incorporated. Season with salt and pepper to taste.
- Add the kale and apple and toss to coat. Sprinkle the salad with hazelnuts and parmesan.
- Serve the salad alongside the chicken.
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