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Preheat oven to 425°F. Season chicken with salt and pepper. In a large skillet heat 1 tablespoon oil over medium-high heat. Add the chicken; cook until browned on all sides, about 8 minutes. Transfer chicken to a large roasting pan.
In a large bowl combine potato wedges, rosemary sprigs, 1 tablespoon oil and 1 tablespoon honey. Toss to coat.
Arrange the chicken and potato mixture in the roasting pan in a single layer. Add orange quarters to the pan. Roast for 50 to 60 minutes or until chicken is tender and no longer pink (170°F for breasts; 180°F for thighs and drumsticks). Transfer chicken to a serving platter; cover to keep warm.
Meanwhile, in a large bowl whisk together the remaining 1 tablespoon oil, the remaining 1 tablespoon honey, vinegar, and orange peel. Add the Treviso (or radicchio) and gently stir until coated. Add radicchio to potatoes in the pan; toss until wilted. Add potatoes and radicchio to the serving platter. Sprinkle with snipped fresh parsley.