Lemon-rosemary chicken with radicchio
2 tsp, grated ( 1 lemon)
2 medium clove(s), minced
2 tsp, finely chopped fresh
Uncooked bone in skinless chicken thigh(s)
20 oz, 4 (5-ounce) thighs
Extra virgin olive oil
10 oz, (1 large head), cut into 4 wedges
- Preheat oven to 425°F.
- Stir together lemon zest, garlic, rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in cup. Spread evenly onto chicken under skin of each thigh. Spray large heavy ovenproof skillet with nonstick spray and set over medium-high heat. Add chicken, skin side down, and cook until golden, about 5 minutes.
- Meanwhile, whisk together vinegar, oil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add radicchio and toss to coat.
- Transfer chicken to plate and drain off and discard fat from pan. Return chicken to skillet and add radicchio, cut sides up. Transfer skillet to oven and roast until radicchio is tender and instant-read thermometer inserted into thighs registers 165°F, about 20 minutes. With tongs, transfer chicken and radicchio to platter; drizzle with pan juices. Remove skin before eating chicken.
- Per serving: 1 chicken thigh with 1 wedge radicchio and about 2 teaspoons pan juices