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Roast Chicken with Balsamic Radicchio

Photo: Beatriz Da Costa
Prep time 15 mins
Other time 1 hr, 5 mins
Yield Makes 4 servings


  • 1 3 1/2-pound chicken
  • 2 teaspoons plus 2 tablespoons olive oil
  • Kosher salt and pepper
  • 1 head radicchio, quartered
  • 1 tablespoon balsamic vinegar
  • 4 sprigs fresh rosemary

Nutrition Information

  • calories 153
  • caloriesfromfat 43 %
  • fat 17 g
  • satfat 2 g
  • cholesterol 153 mg
  • sodium 887 mg
  • carbohydrate 13 g
  • fiber 1 g
  • sugars 1 g
  • protein 48 g

How to Make It

  1. Heat oven to 400° F.

    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.