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.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1 (3 1/2lb)  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

1. Heat oven to 400 degrees.
2. 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.
3. 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.
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.