Preheat the oven to 400 degrees F. Cut a piece of aluminium foil about 12 inches long.
Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.
Preheat an outdoor gas or charcoal grill to medium heat.
Rinse the chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together.
Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper and toss; set aside.
When you're ready to cook, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.
Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking.
Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.
To serve, separate the radicchio into individual leaves in a big bowl. Add the chicken and the rest of the dressing and toss well. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1101.87 Kcal (4613 kJ)
Calories from fat	688.91 Kcal
		% Daily Value*
Total Fat	76.55g	118%
Cholesterol	459.17mg	153%
Sodium	359.91mg	15%
Potassium	1028.23mg	22%
Total Carbs	3.96g	1%
Sugars	1.53g	6%
Dietary Fiber	0.95g	4%
Protein	92.26g	185%
Vitamin C	31.8mg	53%
Iron	5.5mg	31%
Calcium	68.6mg	7%

Amount Per 100 g
Calories	200.73 Kcal (840 kJ)
Calories from fat	125.5 Kcal
		% Daily Value*
Total Fat	13.94g	118%
Cholesterol	83.65mg	153%
Sodium	65.56mg	15%
Potassium	187.31mg	22%
Total Carbs	0.72g	1%
Sugars	0.28g	6%
Dietary Fiber	0.17g	4%
Protein	16.81g	185%
Vitamin C	5.8mg	53%
Iron	1mg	31%
Calcium	12.5mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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