Serves: 4
Prep Time: 40 minutes
Grill Time: 20 minutes

Ingredients:
4 chicken breasts - skinless, boneless
1 lemon
2 tbsp. olive oil
1 garlic clove - crushed
1 tbsp. fresh parsley - chopped
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
1/4 tsp. salt
1/4 tsp. black pepper





Directions:

1.) Use a vegetable peeler to remove strips of zest from half of a lemon. Then using a small pairing knife julienne (cut small strips) the lemon zest. Reserve and set aside. Grate the other side of the lemon to make 1 tbsp. of zest. And then squeeze the lemon juice into a bowl. Remember to remove the seeds.

2.) In a large bole combine the lemon zest (grated), lemon juice, olive oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts into the bowl and using a spoon or a brush to marinate and cover the chicken (you can also place the bowl in the fridurator and marinate for 1 hour flipping the chicken after the first 30 minutes).

3.) Preheat you grill, griddle or broiler to medium heat. Put the chicken on the grill (to get the x grill style place the chicken going to an angle then rotating it to the other side). Make sure you keep the marinade so that you can re-coat the chicken a few times during grilling, so that it does not become dry. Cook the chicken until it is cooked through about 10 minutes on each side. Use the julienne lemon zest for a garnish.


Serves: 6

Prep Time: 15 minutes
Roast Time: 25 minutes

Ingredients:
2 sweet potatoes
4 yukon gold potatoes
8 red potatoes
1/4 cup plus 2 tbsp. olive oil
1 tsp. dried tarragon
1/8 tsp. salt
1/8 tsp. black pepper

Directions:

1.) Preheat the oven to 425*f. peel and cube all of the potatoes except the red potatoes. Scrub the red potatoes and cut into cubes as well.

2.) place the potatoes in a large sauce pan, add enough lightly salted waster to cover the potatoes. Bring to a boil and cook the potatoes for about 3 minutes and drain (you don't want them to turn to mashed potatoes).

3.) Spread the potatoes out on a large non-stick baking pan. Drizzle the potatoes with olive oil and sprinkle the tarragon, salt and pepper. Toss to make sure all the potatoes are coated. Roast the potatoes until crisp and browned, about 25 minutes.