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Allergen, Diet

Lemon Chicken with Asparagus Salad on Radicchio

Lemon chicken with saladServes: 4
Free of: Gluten and all top allergens.


  • 4 chicken legs
  • 4 chicken thighs
  • zest of 2 lemons
  • 2 tbsp olive oil
  • salt and pepper
  • 2 bunches asparagus, trimmed
  • 1 head radicchio, leaves separated
  • 2 oranges, segmented
  • 1 small red onion, sliced
  • 2 tbsp gluten-free rice wine vinegar


  1. Heat oven to 400° F.
  2. Score chicken legs with sharp knife. Toss legs and thighs with zest, olive oil, salt and pepper. Roast in oven 22-25 minutes until cooked through.
  3. Meanwhile drizzle asparagus with olive oil. Roast on top oven rack 8-10 minutes.
  4. In a medium bowl, toss together orange segments, red onion and asparagus with rice wine vinegar and a splash of olive oil.
  5. Serve asparagus salad on radicchio leaves along with lemon chicken.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To subscribe to the magazine, click here.

More Chicken Recipes:
Japanese-Style Chicken Curry
Sweet & Spicy Chicken Wings
Chicken Braised in Apple Cider

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