Roasted Chicken over Radicchio and Baby Artichokes

The savory and fattiness from the roast chicken pairs perfectly with bitter radicchio, sweet caramelized onions, baby artichokes and roasted lemon. Serve with a buttery Chardonnay or a crisp Sauvignon Blanc.

1 four to five pound chicken (backboned removed using boning knife)

2 small heads of radicchio, sliced into small wedges with the core intact

1/2 medium onion, thinly sliced

1 jar or can of artichoke hearts, drained

1/2 lemon, thinly sliced

Fresh dill

1. Preheat oven to 400˚F.

2. Coat chicken with neutral oil like avocado oil. Season chicken generously with salt and pepper. Place chicken breast side with the legs on each side.

3. Roast chicken for 40 minutes.

4. Increase heat to 500˚F and roast for an additional 25 minutes until the skin in crispy. The chicken is done once it reaches 155˚F when probed with a thermometer in the thigh.

5. Remove the chicken from the sheet pan, cover with foil and allow to rest.

6. Lower the oven temperature to 375˚F.

7. Using the sheet. pan with the chicken drippings, distribute the radicchio, onion slices, artichoke hearts in an even layer.

8. Roast until the radicchio tips are slightly browned and the onions are lightly caramelized.

9. Slice the chicken and serve over the vegetables.