Photo: Beatriz Da Costa Photo by: Photo: Beatriz Da Costa

Roast Chicken with Balsamic Radicchio

Real Simple OCTOBER 2007

  • Yield: Makes 4 servings
  • Prep time: 15 Minutes
  • Other: 1 Hour, 5 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 43%
  • Fat: 17g
  • Saturated fat: 2g
  • Cholesterol: 153mg
  • Sodium: 887mg
  • Carbohydrate: 13g
  • Fiber: 1g
  • Sugars: 1g
  • Protein: 48g

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Roast Chicken with Balsamic Radicchio Recipe