Grilled chicken with garlic-spicy dressing and grilled lemon

Ingredients:

• 1 chicken (1.8 - 2 kg), cut into 10 pieces
• 2 heads of garlic, cut in half horizontally
• 2 whole fresh sprigs of thyme, plus extra leaves from 6 sprigs
• Juice from 2 lemons, plus 2 more lemons, cut in half
• About 1 bunch of parsley, leaves chopped
• 2 heads of radicchio, cut into 4 pieces
• 1 tbsp balsamic vinegar

Preparation:

1. Preheat oven to 200°C. Cut a piece of aluminum foil approximately 30 cm long.
   
   Place the garlic on half a sheet of foil, sprinkle with salt and pepper. Drizzle with olive oil and add 2 sprigs of thyme. Fold the foil to enclose the garlic, creating a pouch, and pour in a couple of teaspoons of water. Fold the foil over the garlic, folding the edges over 2 or 3 times to seal. Place the pouch in the oven.
   
   Bake for 30 minutes or longer, until the garlic is soft. Then uncover.
2. Let the garlic cool slightly, then puree it in a food processor or blender. Add 1/2 cup olive oil, lemon juice, parsley, and thyme leaves. Puree to create a thick dressing.
3. Preheat a gas or charcoal grill to medium heat.
4. Rinse the chicken and pat dry with paper towels. Place the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil. Toss to coat, then refrigerate while you prepare the rest of the chicken.
5. Place the radicchio in another bowl, drizzle with olive oil and balsamic vinegar. Season with salt and pepper and toss to combine.
6. When you're ready to grill, take several paper towels and fold them to form a multi-layered square. Lightly coat the square with vegetable oil, then quickly and gently wipe the hot grill grate to create a non-stick surface.
7. Season with salt and pepper and place the radicchio on a preheated grill. Cook for about 2 minutes per side, until lightly charred. Remove from the grill, place in a bowl, cover with plastic wrap, and set aside to simmer.
8. Next, place the chicken skin-side down on the grill and grill for about 20 minutes, turning once. Then, pour about half of the dressing over the chicken and continue grilling until an instant-read thermometer inserted into the thickest part of the thigh registers 160°F (70°C) and the chicken is thoroughly caramelized (15-20 minutes). During the last few minutes, add the lemon halves, cut-side down, and grill until they begin to smoke and develop grill marks.
9. To serve, separate the radicchio into individual leaves in a large bowl. Add the chicken and remaining dressing, and toss well. Serve with toasted lemon halves. Squeeze the lemon over the chicken and spoon the remaining dressing over the chicken.