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Roasted Chicken with Balsamic Onions, Radicchio, and Feta
Chicken and onions are dipped and marinated to perfection in a balsamic and soy sauce, then off they go in the oven to roast. Serve this hearty fall meal with crunchy radicchio and creamy feta.
YIELDS
4
TO
5
Ingredients
- 1/2 cup balsamic vinegar
- 2 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon finely chopped rosemary
- 4 garlic cloves, finely chopped
- Olive oil
- Kosher salt and black pepper
- 2 red onions
- 1 whole chicken, broken down
- 1–2 heads radicchio
- 150–200 g feta cheese
Directions
- Whisk together the vinegar, soy sauce, mustard, rosemary, garlic, and three tablespoons of oil in a large bowl. Season to taste with salt and pepper. Pour half of the marinade into a separate bowl and set aside. Cut each onion through the root into six to eight wedges and add to one of the bowls along with the chicken. Toss well to evenly coat the chicken and onions with the marinade and set aside at room temperature for 30 minutes. If looking to get ahead, the chicken can marinate for up to five hours in the fridge.
- Heat your oven to 400°F and drizzle the bottom of a small roasting pan or a sheet pan with olive oil. Remove the chicken and onions from the marinade and arrange on the prepared pan, leaving space between each piece of chicken. Discard this bowl of marinade. Transfer to the oven to roast for 25 minutes.
- Meanwhile, cut the radicchio into eight wedges, add to the other marinade bowl, and toss to coat. After the chicken is roasted for 25 minutes, add the radicchio to the pan and any of its marinade and crumble the feta into large chunks. Return to the oven for 15 to 20 minutes or until the chicken is cooked, the vegetables are tender, and the cheese is lightly golden brown. Enjoy!
TIP: If you don’t want to break down a whole chicken or have your butcher do it, you can easily substitute in 4 bone-in, skin-on chicken breasts or leg quarters.
