Roast Chicken With Balsamic Radicchio

0710roast-beef
Photo by Beatriz da Costa
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 153 calories
    • Calories 43 calories from fat
    • Fat 17 g
    • Sat Fat 2 g
    • Cholesterol 153 mg
    • Sodium 887 mg
    • Protein 48 g
    • Carbohydrate 13 g
    • Sugar 1 g
    • Fiber 1 g
  • September 2007

Ingredients

  1. Check 1 3 1/2-pound chicken
  2. Check 2teaspoons plus 2 tablespoons olive oil
  3. Check kosher salt and pepper
  4. Check 1 head radicchio, quartered
  5. Check 1tablespoon balsamic vinegar
  6. Check 4 sprigs fresh rosemary

Directions

  1. Heat oven to 400° F.
  2. Pat the chicken dry with paper towels. Rub the chicken, inside and out, with 2 teaspoons of the oil and season with 1 teaspoon salt and 1/4 teaspoon pepper. Place in a roasting pan and cook for 30 minutes.
  3. Meanwhile, in a large bowl, combine the radicchio, vinegar, rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil. Add to the pan and continue cooking until the chicken is cooked through (internal temperature 180° F) and the radicchio is soft and brown at the edges, about 25 minutes.
  4. Transfer the chicken to a cutting board and let rest at least 10 minutes before carving. Divide the radicchio among individual plates and serve with the chicken.