Lemon Chicken with Asparagus Salad on Radicchio

Makes: 4 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga


  • 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.

is a chef and recipe developer.