Treviso radicchio is a milder variety of radicchio. It has long, dainty magenta leaves; white veins; and a delicately crinkled texture. When roasted or grilled, its slightly bitter, nutty flavor mellows considerably. If you can’t find it, regular radicchio works well. The sweetness of the oranges balances out the pleasant bitterness of the radicchio.
Ingredients
- 3 to 3½ pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
- Salt and ground black pepper
- 3 tablespoons olive oil
- 3 medium Yukon gold potatoes, cut lengthwise into 4 wedges each
- 4 sprigs fresh rosemary
- tablespoons honey
- 1 orange, quartered
- 1 tablespoon sherry vinegar
- 2 teaspoons finely shredded orange peel
- 2 heads Treviso radicchio or radicchio, halved and thinly sliced
- Snipped fresh parsley
How to Make It
- Preheat oven to 425°F. Season chicken with salt and pepper. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add the chicken; cook about 8 minutes or until browned on all sides, about 8 minutes. Transfer chicken to a large roasting pan.
- In a large bowl combine potato wedges, rosemary sprigs, 1 tablespoon of the oil, and 1 tablespoon of the honey. Toss to coat.
- Arrange the chicken and potato mixture in the roasting pan in a single layer. Add orange quarters to the pan. Roast for 50 to 60 minutes or until chicken is tender and no longer pink (170°F for breasts; 180°F for thighs and drumsticks). Transfer chicken to a serving platter; cover to keep warm.
- Meanwhile, in a large bowl whisk together the remaining 1 tablespoon oil, the remaining 1 tablespoon honey, the vinegar, and the orange peel. Add the radicchio and gently stir until coated. Add radicchio to potatoes in pan; toss until wilted. Add potatoes and radicchio to serving platter. Sprinkle with snipped fresh parsley.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 719 kcal Calories from Fat: 396 kcal |
|
% Daily Value*
|
| Total Fat 44 g 126% |
Trans Fat 0.0 g |
Cholesterol 172 mg 57% |
Sodium 451 mg 8% |
carbohydrates 34 g 26% |
Dietary Fiber 4 g 11% |
Protein 47 g 94% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
