Lemon Grilled Chicken and Roasted Potato Medley
Lemon Grilled Chicken
Prep Time: 40 minutes
Grill Time: 20 minutes
1 lemon
2 Tbsp olive oil
1 clove garlic, crushed
1 Tbsp chopped fresh parsley plus extra sprigs for garnish
1/4 tsp dried thyme
1/4 tsp dried marjoram
1/4 tsp salt
1/4 tsp black pepper
4 skinless boneless chicken breasts
Use peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. Reserve and set aside. Grate the other side of the lemon to make 1 Tbsp zest. Finally, squeeze the juice from the lemon into a bowl.
In a large bowl, combine the lemon zest and juice, oil, garlic, parsley thyme, marjoram, salt and pepper. Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill the 30 minutes, or overnight if you have time (I would NOT do it overnight. I did and it was WAY too lemony. Maybe 2 hours at most).
Preheat the griddle, grill or broiler to medium heat. Put the chicken pieces on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinate 2-3 times during cooking. Sprinkle with reserved lemon strips and serve immediately garnished with parsley sprigs.
Yeild: 4 servings.
From Great American Recipes
Ken's rating: ****1/2
Chalsea's rating: ***
If I had marinated this for less time, it would not have had such an overwhelming lemon taste and it would have been much better. Still tasted good, just a little overwhelming.
Roasted Potato Medley
Prep Time: 15 minutes
Roast Time: 25 minutes
2 sweet potatoes
4 Yukon Gold potatoes
8 new potatoes
1/4 c plus 2 Tbsp olive oil
1 tsp dried tarragon
1/8 tsp salt
1/8 tsp black pepper
Preheat oven to 425. Peel and cube the sweet potatoes and Yukon Gold potatoes. Scrub the new potatoes and cut into cubes.
Place the potatoes in a large saucepan. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook the potatoes for 3 minutes. Drain thoroughly.
Spread the potatoes in a single layer on a large nonstick baking sheet.
Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper. Roast the potatoes until browned and crisp, about 25 minutes. Serve immediately.
Yeild: 6 servings.
From Great American Recipes
Ken's rating: ****1/2
Chalsea's rating: *****
These were DELICIOUS!!! I used sweet potatoes and regular potatoes. I will definitely be making these again.
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