Rating: 3.5 stars
19 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
  • 19 Ratings
Sara Quessenberry

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Credit: Beatriz da Costa

Recipe Summary test

hands-on:
15 mins
total:
1 hr 20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

153 calories; calories from fat 43%; fat 17g; saturated fat 2g; cholesterol 153mg; sodium 887mg; carbohydrates 13g; fiber 1g; sugars 1g; protein 48g.
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