Rachael's Sun-Dried Tomato Roast Chicken and Eggplant Statement Salad – Rachael Ray

Ingredients

• 1 3- to 4-pound chicken, spatchcocked (backbone removed)
• Kosher salt
• 1/4 cup sun-dried tomato paste
• About 2 tablespoons boiling water
• 2 rounded tablespoons Dijon mustard
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 1 teaspoon oregano
• 1/4 cup EVOO – Extra Virgin Olive Oil
• About 1/2 cup grated Parmigiano-Reggiano cheese