OVEN-ROASTED CHICKEN WITH RADICCHIO AND WALNUT-PARSLEY PESTO

40 TO 50 MINUTES (15 ACTIVE)

4 SERVINGS AND 1 LUNCH THE NEXT DAY

Crimson radicchio is so pretty, but it definitely puts the bitter in bitter greens. One trick is to lace it with some sweetness—such as the balsamic in this recipe. The bitterness is also checked by roasting the radicchio until the edges of the leaves are frilled and caramelized, lending complex notes to a simple weeknight chicken.

•  3 large skin-on, bone-in chicken breasts

•  Fine sea salt and freshly ground black pepper

•  9 fresh sage leaves

•  2 heads radicchio, cut into 8 to 10 wedges, each with some core attached

•  1 tablespoon plus 1 teaspoon olive oil

•  1 tablespoon balsamic or sherry vinegar

•  ¼ to ½ cup Walnut-Parsley Pesto, for serving

•  Flaky sea salt to finish

Place one rack in the lower third of the oven and one in the upper third. Preheat the oven to 425˚F.

Loosen the chicken skin without removing it completely and season the chicken with fine sea salt and pepper above and below the skin. Lay 3 of the sage leaves beneath the skin of each breast and let the chicken sit at room temperature for about 15 minutes before cooking.

Meanwhile, arrange the radicchio on a baking sheet and season with fine sea salt and pepper. Drizzle with 1 tablespoon of the oil, turning once to distribute the oil without breaking apart the radicchio wedges.

Place the sheet on the upper rack and roast until the radicchio is tender and crisp-browned at the edges, about 15 minutes. Remove the radicchio from the oven and spoon the vinegar on top.

Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Pat the skin side of the chicken breasts with a paper towel to remove any liquid, then place them skin side down in the skillet. Cook, undisturbed, until the skin is golden brown, about 5 minutes. Carefully flip the chicken and place the pan in the oven. Roast until a thermometer registers 165˚F at the thickest part of the breast, 15 to 18 minutes. Let the chicken rest for a few minutes, then carve the breasts off the bone and into thick slices.

Place some radicchio on each serving plate and spoon on about 1 tablespoon of the pesto. Serve the chicken on top of the radicchio and sprinkle with flaky sea salt.