Directions:
- Heat oven to 400° F. Pat the chicken dry with paper towels. Rub the chicken, inside and out, with 2 teaspoons of the oil and season with 1 teaspoon salt and 1/4 teaspoon pepper. Place in a roasting pan and cook for 30 minutes. Meanwhile, in a large bowl, combine the radicchio, vinegar, rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil. Add to the pan and continue cooking until the chicken is cooked through (internal temperature 180° F) and the radicchio is soft and brown at the edges, about 25 minutes. Transfer the chicken to a cutting board and let rest at least 10 minutes before carving. Divide the radicchio among individual plates and serve with the chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3478.16 Kcal (14562 kJ) | ||
| Calories from fat | 2224.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 247.17g | 380% | |
|---|---|---|---|
| Cholesterol | 1428.53mg | 476% | |
| Sodium | 1116.88mg | 47% | |
| Potassium | 3051.33mg | 65% | |
| Total Carbs | 3.33g | 1% | |
| Sugars | 2.48g | 10% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 285.83g | 572% | |
| Vitamin C | 48.6mg | 81% | |
| Iron | 16.2mg | 90% | |
| Calcium | 184.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 214.48 Kcal (898 kJ) | ||
| Calories from fat | 137.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.24g | 380% | |
|---|---|---|---|
| Cholesterol | 88.09mg | 476% | |
| Sodium | 68.87mg | 47% | |
| Potassium | 188.16mg | 65% | |
| Total Carbs | 0.21g | 1% | |
| Sugars | 0.15g | 10% | |
| Dietary Fiber | 0.02g | 1% | |
| Protein | 17.63g | 572% | |
| Vitamin C | 3mg | 81% | |
| Iron | 1mg | 90% | |
| Calcium | 11.4mg | 18% | |
* 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.
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