Butterflied Chicken with Honey and Parmesan | RICARDO

Ingredients

• 1 whole chicken, about 4 lb (1.8 kg)
• 3 lemons, halved
• 1 tsp coarse salt or fleur de sel
• 2 tbsp (30 ml) olive oil
• 4 tsp (20 ml) honey
• 2 tsp capers, finely chopped
• 2 tsp (10 ml) truffle oil (optional)
• 2 cloves garlic, chopped
• 9 cups (225 g) kale leaves, roughly chopped
• 4 oz (115 g) white mushrooms, thinly sliced
• 1 Cortland or McIntosh apple, cored and thinly sliced
• ¼ cup (30 g) Parmigiano-Reggiano cheese shavings
• Salt and pepper