More than just a tasty and beautiful dish in which golden brown chicken crust combined with baked yellow lemon and purple radicchio leaves. The meat is tender and juicy. In grilling lemons give off a lot of juice, which saturates the dish. The remainder of the refueling can be successfully used, e.g. shrimp or salmon. Share with friends: 
Time: 1 hour. 40 min Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 chicken (1.8 – 2 kg.), Cut into 10 pieces
- 2 heads of garlic, cut in half horizontally
- 2 whole fresh branches of thyme, additionally leaves with 6 twigs
- Juice of 2 lemons, an additional 2 lemons, cut in half
- About 1 bunch of parsley, chop the leaves
- 2 radicchio heads, cut into 4 parts
- 1 tbsp. l balsamic vinegar
Recipes with similar ingredients: chicken, radicchio, balsamic vinegar, lemon juice, thyme, parsley
Recipe preparation:
- Preheat the oven to 200 ° C. Cut a piece of aluminum foil about 30 cm long. Put the garlic on 1/2 of the foil, sprinkle salt and pepper. Pour a little olive oil and add 2 sprigs of thyme. Fold the foil so that the garlic is inside, making a kind of bag, and pour a couple of tsp. water. Wrap up foil to cover the garlic and tuck the edges 2 or 3 times to to seal. Place the bag in the oven. Bake for 30 minutes or longer until the garlic is soft. Then open.
- Let the garlic cool a little, then chop in the kitchen combine or blender. Add 1/2 tbsp. olive oil, lemon juice, parsley and thyme leaves. Puree to get thick refueling.
- Preheat the gas or charcoal grill to medium temperature.
- Rinse the chicken and pat it with paper towels. Put slices in a bowl, sprinkle with salt and pepper and pour olive oil. Stir to coat with seasonings, then leave in the refrigerator while you do other processes.
- Place the radicchio in another bowl, pour a little olive oil and balsamic vinegar. Sprinkle salt with pepper and mix.
- When you’re ready to fry, take some paper towels and fold them to make a multi-layered square. Apply a small amount of vegetable oil to it, after wipe the hot grill gently and quickly so that make the surface non-stick.
- Season with salt and pepper and place the radicchio on pre-heated grill. Cook for about 2 minutes with each side until a slight charredness appears. Clean with grill, place in a bowl, cover with cling film and set aside side for languishing.
- Then lay the chicken on the grill skin down and fry for approximately 20 minutes, turning over once. Thereafter pour about half the dressing and continue to broil until fast thermometer inserted in the thickest part hips, will not register 70 ° C, and the chicken is not completely Caramelized (15-20 minutes). Over the last few minutes toss the grilled halves of the lemon with the sides facing down and cook until they begin to smoke and appear on them strips from the grill.
- Before serving, divide the radicchio into separate leaves in large a bowl. Add the chicken, the remaining dressing and mix well. Serve with toasted halves of lemon. Squeeze over the chicken lemon and put the remaining dressing on top.
