serves
4
prep
15 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- ½ cup balsamic vinegar
- 1½ tbsp (30 ml) soy sauce
- 1½ tbsp Dijon mustard
- 3 tsp finely chopped rosemary
- 4 garlic cloves, finely chopped
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 2 red onions
- 1 whole chicken, broken down (see Note)
- 1-2 heads radicchio
- 150-200 g feta cheese
Marinading time: 30 minutes (or up to 5 hours).
Instructions
- In a large bowl, whisk together the vinegar, soy sauce, mustard, rosemary, garlic and 2½ tablespoons of oil. 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 6 to 8 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 5 hours covered in the fridge.
- Heat your oven to 2001½ tbsp C (400°F) and drizzle the bottom of a small roasting pan or a sheet pan with a little olive oil. Remove the chicken and onions from the marinade and arrange on the prepared pan, making sure to leave 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 8 wedges, add to the other bowl of marinade, and toss to coat. After the chicken has roasted for 25 minutes, add the radicchio onto the pan along with any of its marinade and crumble the feta into large chunks overtop. 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.
Note
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.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
