Meyer Lemon Chicken with Vinaigrette & Radicchio

Herb Marinated Chicken ingredients

0.25 cup minced rosemary
3 tablespoons chopped oregano
1 tablespoon chopped sage
0.25 cup minced thyme
0.5 cup Kosher salt
2 tablespoons cracked black pepper
12 chickens, split in half, semi-boneless, leg and thigh boned in one piece, airline breast (first joint of wing attached to boneless breast)

0.5 cup Sunkist® Meyer lemon juice, and zest from 3 of the lemons
1 cup extra virgin olive oil
1 teaspoon of Kosher salt
0.125 teaspoon of black pepper, coarse ground
24 heads radicchio, cleaned, core intact, cut in quarters (use an assortment of varieties)
0.5 cup of Saba, or balsamic glaze

Zest Meyer lemon with a peeler. Blanch zest 3 minutes, then mince. Cut the pith from the lemons, slice and remove all seeds.
Place blanched lemon zest, cut lemons, garlic and water in a small saucepan. Cook until almost dry.
Process to a puree. Cool.
In a large bowl whisk together the lemon puree, vinegar, salt and pepper.
Whisk in the oil to emulsify.
Refrigerate until ready to use.

Combine the lemon juice, zest, and olive oil, salt and pepper and mix well.
Pour over prepped radicchio and gently coat with the marinade. Marinate at least 30 minutes before grilling.
Grill radicchio until tender.
Drizzle with Saba or balsamic glaze just before serving.

Per order, add the olive oil and sear chicken skin side down in a very hot pan.
Without turning the chicken, place the whole pan in a pre-heated 475° oven. Bake for about 15 minutes or until done.
Remove chicken, keep warm, and allow to rest before serving.
Place 1 1/2 ounces of lemon vinaigrette in the center of the plate.
Place the radicchio to the side of the plate.
Lay the chicken skin side up onto the vinaigrette, up against the radicchio.
Drizzle with additional vinaigrette.
Scatter with roasted garlic and parsley.