Roasted Chicken with Radicchio Salad and French Fries

4 servings

Ingredients

• 2tbsp of olive oil
• 1 radicchio head (possibly radicchio of Chioggia)
• 220ml of balsamic vinegar
• 55g of dried apricots, chopped
• Half pomegranate
• 25g of pine nuts
• Salt as taste
• A quarter of lemon
• 4 chicken legs
• 2tbsp of fresh rosemary
• 2tbsp of fresh thyme
• 200g of Newman’s Own Sticky BBQ
• Handful of French fries per person.

Preparation

1. In a small bowl, add the chicken legs and marinate with fresh rosemary, fresh thyme and 100g Newman’s Own Sticky BBQ, then place a cast iron grill on a medium-high heat
2. When the grill reaches the right temperature and you can see the smoke (proceed with caution), place the chicken legs on the grill and cook each side for 3-4 minutes
3. In the meantime preheat the oven to 200C degrees fan
4. Once the chicken is sealed, arrange the legs in a cast iron pan. Brush each leg with the remaining Newman’s Own Sticky BBQ, then transfer the pan to the oven. Bake for 30 minutes, turning the chicken halfway through the cooking process
5. In the meantime wash and slice the radicchio head in small leaves and prepare the French fries, I would recommend to use air fryer for these
6. In a large bowl, add the radicchio, dried apricots, pine nuts, pomegranate seeds and salt as taste. Gently mix to combine everything
7. Drizzle the radicchio salad with olive oil, balsamic vinegar, and fresh lemon juice. Then, gently toss everything together to combine well
8. When the chicken legs are ready, serve them with a radicchio salad and crispy French fries