Roast Chicken With Balsamic Radicchio
"Most people enjoy chicken roasted with some vegetables in the pan. In lieu of vegetables, this recipe features roasted radicchio, a novel idea. From Real Simple Magazine October 2007."
photo by momaphet
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 (3 1/2 lb) roasting chickens
- 2 teaspoons olive oil
- 2 tablespoons olive oil
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon pepper
- 1 head radicchio, quartered
- 1 tablespoon balsamic vinegar
- 4 sprigs fresh rosemary
directions
- Heat oven to 400 degrees.
- Pat the chicken dry with paper towels. Rub the chicken, inside and out, with 2 t. of the oil and season with 1 t. salt and 1/4 t. pepper. Place in a roasting pan and cook for 30 minutes.
- Meanwhile, in a large bowl, combine the radicchio, vinegar, rosemary, 1/2 t. salt, 1/4 t. pepper, and the 2 T. oil. Add to the pan and continue cooking until the chicken is cooked through (internal temperature of 180F) 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.
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Reviews
-
This review is for the radicchio , I served it with a grilled chicken recipe and since I was grilling the chicken I thought why not cook the radicchio on the grill. The sweetness of the balsamic paired so well with the bitterness of the radicchio and the rosemary is such a nice touch. I made this twice in one week and can't wait to make it again! Made for SWT 2019
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
