Roast Chicken with Blood Orange and Radicchio Salad
Michael Symon's Spatchcock Chicken
- 4 pounds Whole Chicken
- Kosher Salt
- Freshly Ground Pepper
- Olive Oil (for drizzling)
- 3 Small Endive (quartered)
- 1 Small Head Radicchio (quartered)
- 3 Blood Oranges (segmented)
- 1/4 cup Flat Leaf Parsley Leaves
- 1/2 cup Sliced Almonds (toasted)
- The night before: Place the chicken, breast side down, on a work surface. Starting at the thigh end, cut along 1 side of the backbone with kitchen shears. Turn chicken around; cut along other side. Discard backbone or save for stock. Flip chicken, and open it like a book. Press firmly on breastbone to flatten. Season the chicken on both sides well with kosher salt. Refrigerate overnight.
- Preheat oven to 425 degrees. Remove the chicken from the refrigerator and let the chill come off of it, about 20 minutes. Place the chicken, skin side up, on a sheet tray fitted with a wire rack and season with some freshly cracked pepper then drizzle it with a good amount of olive oil. Place in the oven to roast for about 45 minutes, until the internal temperature reaches 160 degrees. Remove from the oven to rest for 10 minutes before cutting.
- In the meantime, make your salad: Preheat a grill or grillpan over medium-high heat. Drizzle the endive and radicchio with olive oil and grill for 2 minutes per side, until lightly charred and softened.
- In a medium-mixing bowl, combine the grilled endive, grilled radicchio, blood orange segments and parsley leaves. Drizzle with olive oil and season with salt and freshly ground black pepper.
- When you are ready to serve, add the almonds and gently toss the salad. Quarter the chicken and serve with some of the salad on top.