Lemon-rosemary chicken with radicchio
1
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Richly flavored chicken thighs partner wonderfully with the assertive flavor of the radicchio, which looks like small loose-leafed red cabbage. It has a crunchy texture and a bitter flavor. You can find it year-round, but it’s best in the winter months as its trademark bitterness is less pronounced in cooler months. It is commonly used in salads or grilled on its own. In this roasted version, it develops a complex sweet flavor. Select crisp-looking radicchio, and remove any wilted or browned leaves before using. Searing and then roasting the chicken thighs will create a wonderfully browned exterior while the oven will finish cooking the chicken through.
Ingredients
Lemon zest
2 tsp, grated ( 1 lemon)
Garlic
2 clove(s), minced
Rosemary
2 tsp, finely chopped fresh
Table salt
¾ tsp
Black pepper
½ tsp
Uncooked bone in skinless chicken thigh
20 oz, 4 (5-ounce) thighs
Balsamic vinegar
1 Tbsp
Extra virgin olive oil
2 tsp
Radicchio
10 oz, (1 large head), cut into 4 wedges
Cooking spray
1 spray(s)
Instructions
1
Preheat oven to 425°F.
2
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.
3
Meanwhile, whisk together vinegar, oil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add radicchio and toss to coat.
4
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.
5
Per serving: 1 chicken thigh with 1 wedge radicchio and about 2 teaspoons pan juices
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