For the chicken: Place a cast iron skillet in the oven and preheat to 400 degrees F.

Using a microplane, grate the zest of one lemon over chicken. Season bird inside and out with salt, pepper, ground coriander and garlic powder. Truss the chicken and place breast side up in cast iron pan. Roast for 45 minutes then baste every 15 minutes with pan drippings until thickest part of meat reaches 165 degrees F, another 45-60 minutes.

For the kale salad: Wash kale by submerging in a few changes of cold water. Remove tough center ribs and cut or rip into small pieces. Add kale to a large bowl with garlic, parsley, apple and dried cherries.

Toast pecans over medium heat for 5 minutes. Remove from heat and chop. Add to salad with red wine vinegar, drizzled honey and olive oil. Toss well to coat evenly with dressing. Allow to rest for 20 minutes before serving (optional).