Balsamic Glazed Chicken with Grilled Treviso
Submitted by comgraph
A whole chicken rubbed with rosemary and garlic, stuffed with prosciutto and Parmesan rinds, then roasted over red onions with Lambrusco and balsamic vinegar. Served alongside smoky grilled Treviso radicchio.
YIELD
4 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThis is the kind of roast chicken an Italian grandmother would serve on a Sunday and everyone at the table would talk about for weeks.
A rosemary-garlic-pepper rub goes all over the bird, then prosciutto and Parmesan rinds get tucked inside the cavity to perfume the meat from the inside out as it roasts.
Red onion disks and a splash of fizzy Lambrusco line the roasting pan, building a savory base while balsamic vinegar glazes the skin into a deep, burnished lacquer.
Grilled Treviso radicchio on the side brings a bitter, charred counterpoint that cuts right through the richness.
Pro Tips
- Rub the chicken and refrigerate overnight. That long rest lets the rosemary and garlic penetrate deep into the meat and dries the skin for better crisping.
- Don’t toss those Parmesan rinds. Stuffing them inside the cavity releases a savory, umami-rich steam that seasons the chicken from within.
- Let the bird rest 5 minutes after roasting before carving. This keeps the juices in the meat instead of running all over your cutting board.
- Grill the radicchio cut-side down for just 3 to 4 minutes per side. You want char and wilt, not mush.
Ingredients
Directions
Rinse and pat dry chicken. Remove the giblets and set aside.
Chop the garlic, rosemary, pepper and sea salt together and mix with virgin olive oil.
Rub the outside of the chicken all over with the rosemary mixture.
Place the Prosciutto and Parmesan rinds inside the cavity and allow to sit refrigerated overnight.
Preheat oven to 375℉ (190℃) and preheat grill.
Place onion disks and giblets in bottom of a small heavy bottomed roasting pan.
Place chicken on top of onions, breast side up. Pour glass of Lambrusco over onions and rub chicken all over with 4 tablespoons balsamic vinegar.
Place in oven and cook for 1 hour and 10 minutes, or until a skewer pushed into thickest part of the thigh shows clear -- not bloody -- juices.
Cut the Radicchio in half lengthwise and place it on the grill and cook for 3 to 4 minutes per side.
Remove from grill and brush with extra virgin olive oil and set aside.
Remove bird from oven and allow to rest 5 minutes. Transfer the chicken to a carving platter. Put onions and giblets in a bowl, with the juices. Carve the chicken, drizzle with remaining vinegar and serve immediately.
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