Citrus Grilled Chicken, Herb Roasted Potatoes, Roasted Corn and Kale Chips

What a party my taste buds had on the day of this dinner.

Citrus Grilled Chicken
4lbs of chicken thighs
3 Teaspoons of vegetable oil
Sea Salt, garlic powder and crushed black pepper seasoned to taste
4 Lemon halves
4 Orange halves

Directions: Prepare grill for medium heat. Rub 2 teaspoons of vegetable oil on the chicken and season with sea salt, garlic powder and crushed black pepper. Grill chicken skin side down turning occasionally and squeezing juice from the 2 lemon and orange halves. Cook meat thoroughly for about 25- 30 minutes.
Brush the other 2 lemon and orange halves with 1teaspoon of vegetable oil. Grill cut side down, until lightly charred, 5-10 minutes. Serve chicken with grilled lemon and orange halves for squeezing.

Herb Roasted Potatoes with lemon, Rosemary and Thyme
3 lbs of potatoes
2 lemons
7-8 cloves of garlic, skin on smashed
Rosemary several fresh sprigs
Thyme several fresh sprigs
Olive or Canola oil
Sea salt and freshly ground black pepper


Directions: Preheat the oven to 400F degrees. Parboil the potatoes after you peel them with salt water. Cut the two lemons into thick slices. Put all the ingredients into a baking pan. toss everything together making sure everything is covered. Season well with salt and pepper. Bake for 35 to 40 minutes, turn everything at least once. Until lemons are caramelized and the potatoes look golden brown.
Squeeze juice from the lemon on top and sprinkle with a little more sea salt.

Kale Chips
2 lemon wedge
Sea salt and pepper
Kale 1 bunch
Olive Oil 1 tablespoon


Directions: Preheat oven rto 350F degrees. Tear leaves into small pieces, discard the stalks, and rinse. Dry thoroughly. Spread Kale pieces out on a baking sheet and toss with olive oil, salt and pepper. Bake for 7 minutes, then move leaves around; bake 10 minutes more, or until crisp