Step 1

Season chicken inside and out with kosher salt and chill, uncovered, 12–24 hours.

Step 2

Let chicken stand at room temperature 1 hour.

Step 3

Meanwhile, preheat oven to 450°. Pulse sage and sea salt in a food processor until finely ground. Add pine nuts and pulse until coarsely chopped. Transfer to a medium bowl and mix in ricotta, lemon zest, and lemon juice. Stuff chicken with ricotta mixture, then tie legs together with kitchen twine.

Step 4

Place chicken in a large ovenproof skillet or Dutch oven and rub all over with oil. Roast, basting every 10 minutes after the first 30 minutes, until an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 45–55 minutes. Brush butter over chicken and roast 5 minutes longer. Let rest 5 minutes.

Step 5

Arrange bread slices in a single layer on a rimmed baking sheet or a cutting board with a well. Place chicken on top of bread and pour pan drippings over (reserve skillet). Tent chicken with foil and let rest 15–25 minutes, allowing bread to soak up juices.

Step 6

Heat reserved skillet over medium heat, then add wine, scraping up browned bits from bottom of skillet. Bring wine to a boil, reduce heat, and whisk in cream, broth, and butter until incorporated. Simmer, whisking often, until sauce coats the back of a spoon, 8–10 minutes. Remove from heat, stir in 1 Tbsp. lemon juice, and season sauce with salt and pepper.

Step 7

Meanwhile, heat a medium cast-iron or nonstick skillet over medium heat. Transfer soaked bread to pan and cook until golden brown, about 3 minutes per side. Set toasts aside.

Step 8

Toss greens, 1 Tbsp. oil, and remaining 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.

Step 9

Remove twine from chicken. Spoon stuffing onto reserved toasts and arrange on a platter. Cut chicken into quarters and place on top of bread. Pour sauce around; drizzle chicken with more oil and serve with greens.