Prep Time: 15 min. • Cook Time: 35 min.
Preheat oven to 450°F. Chop the thyme. Juice one lemon and cut the other into wedges. Combine the lemon juice with the garlic, anchovy paste, mustard, red wine vinegar, salt, pepper, and ¼ cup of the Parmesan in a blender. Blend until smooth. With blender running, slowly drizzle in the olive oil.
Cut up the chicken, place the pieces on a non-stick or foil-lined sheet pan and toss with about 1/3 of the Caesar dressing and half the thyme. Spread into an even layer and place in oven. Roast until the chicken is cooked through*, about 30 minutes.
While the chicken is roasting, slice the bread into 8 thick slices. Place the slices on another non-stick or foil-lined sheet pan. Spread the top and bottom of each slice with a little Caesar dressing, a little sprinkle of Parmesan cheese, and the remaining chopped thyme. After the chicken has been cooking for about 15 minutes, place the bread into the oven to toast. Remove from the oven when golden brown and crunchy.
Cut the romaine lengthwise into quarters. Place 2 quarters on each of 4 plates. Divide the bread and chicken between the 4 plates. Drizzle the chicken, bread, and romaine with any remaining juices from the chicken sheet pan and any of the Caesar dressing that is left. Sprinkle with any remaining Parmesan and serve with lemon wedges.
*For food safety, cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 1170, Fat 71g, Sat Fat 14g, Trans Fat 0g, Cholesterol 165mg, Sodium 2440mg, Total Carbohydrate 67g, Fiber 3g, Sugars 1g, Protein 65g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Egg-Free