Roasted Chicken with Grilled Radicchio over Grits with Balsamic

This is a "quick and simple" week-night recipe shared by member Jana Eakes, that requires just a little bit of planning the morning of.


  • 1 head radicchio
  • grits, cooked to your taste
  • good balsamic vinegar
  • sea salt
  • 1 whole chicken
  • fresh herbs


I’ll grill my radicchio, quartering it and brushing it with a little olive oil first.  After a few minutes on each side, I’ll pull it, and serve it over grits with a nice dusting of grey sea salt (excellent salts are a must in my house) and a drizzle of good balsamic vinegar—not vinaigrette, mind you, but the thick, syrupy, real-deal balsamic.  Alongside I’ll serve portions of a chicken that I’ll roast that morning, before I head to the farm stand.  

My favorite roasted chicken recipe is done in a Dutch oven. I'll preheat my oven to 500 degrees F, pop my whole chicken in (skin on, with a little of whatever herbs I’m in the mood for rubbed under the skin and a bit of salt), and cover with a triple thick sheet of buttered tin foil.  I’ll let it cook for about 30 minutes covered, then pull the foil off the last 25-30 minutes of cooking so that the breast browns nicely but doesn’t overcook.  

Check your juices:  If they’re totally clear, your chicken will be overcooked and dry.  If they’re clear with red streaks, perfect after sitting and resting about 10 minutes.  If they’re still cloudy, let the bird cook another 5-10 minutes.