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1
Preheat oven to 375 degrees F.
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2
Rub the cavity and outside of the chicken with 1 tablespoon of the olive oil, and season with the salt and pepper.
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3
Place the parsley, rosemary, thyme and bay leaf inside the chicken.
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4
Tie the legs together with kitchen string and fold the wings under bird.
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5
In a large Dutch oven or small heavy roasting pan, heat the remaining 2 tablespoons of olive oil.
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6
Add the chicken and cook, turning carefully to avoid tearing the skin, until golden brown on all sides, about 8 minutes.
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7
Remove from the heat and transfer the chicken to a large plate.
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8
Add the garlic cloves and celery to the pan.
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9
Return the chicken to the pan, breast side up, and pour the white wine over the top.
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10
Cover tightly with aluminum foil and then top with a lid to create an airtight seal.
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11
Bake for 1 1/2 hours without removing the cover.
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12
For the radicchio: Preheat a grill or grill pan.
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13
Toss the radicchio wedges with the balsamic vinegar and olive oil.
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14
Season with salt and freshly ground black pepper, to taste.
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15
Arrange in a single layer on the grill and cook until tender, about 15 minutes.
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16
Remove the chicken from the oven and transfer the chicken to a platter and let rest for 10 minutes before carving.
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17
Spoon the pan juices and whole garlic cloves over each portion of chicken, and pass the remaining juices and garlic tableside with French bread for dipping.
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18
Remove the radicchio from the grill and serve hot or at room temperature.
