Rub Whole Chicken (1) with Salt (to taste) and Ground Black Pepper (to taste). Make sure to get in between the meat and the skin. Cover with plastic and allow to sit at room temperature for 30 minutes or overnight in the fridge.
While the chicken rests, prepare the marinade. Heat Olive Oil (1 tablespoon) in a wide pan over medium-high heat. Sweat Yellow Onion (1) until translucent, about 5 minutes.
Add in Garlic (3 clove), Red Chili Pepper (2), and Red Bell Pepper (1) and turn heat to high. Cook until the vegetables start to brown.
Deglaze pan with Distilled White Vinegar (1 tablespoon). Cook for another minute and then remove from heat.
Transfer to a blender and add in Ground Cumin (1 teaspoon), Paprika (1 teaspoon), and Brown Sugar (1 tablespoon). Blend until smooth paste forms. Season with Salt (to taste) and Ground Black Pepper (to taste) and blend again until well combined.
Spatchcock the chicken: place the chicken, breast-side down, on the work surface. Using sturdy scissors, cut along each side of the backbone to remove it. Open the chicken, turn it over and flatten the bird.
Rub the chicken all over with the pepper paste. Make sure to get in between the meat and the skin. Place in a roasting pan with a rack, cover, and allow to marinate for another 30 minutes or up to 2 hours.
Preheat the oven to 375 degrees F (190 degrees C).
Roast the chicken in the oven for 35 minutes or until the internal temperature has reached 165 degrees F (75 degrees C) at the thickest part of the thigh.
Cut Romaine Lettuce (2 head) lengthwise.
In a small bowl combine Olive Oil (1/2 tablespoon), 1 Tbsp of juice from the Salt (1/2 teaspoon), Lemon (1), and Ground Black Pepper (1/2 teaspoon). Brush the oil mixture onto the leaves.
Heat up a grill pan over high heat. Once hot, cook the romaine slices face down for 2-3 minutes.
Flip and cook for an additional 2 minutes.
Transfer from the pan to a serving plate. Grate Parmesan Cheese (to taste) over the leaves.
Serve chicken with salad.