Lemon Caper Rosemary Roasted Chicken with Potatoes

imageSometimes you just need a nice homey meal for dinner when you come home from a long day of work…and this dish makes it easy for those days. You can make or even prep this dish the night before so all you have to do it pop it in the oven or heat it up when you get home.  How easy and quick is that?! Chicken and potatoes have always one of my favorite dinners even growing up and I am not a huge chicken fan but there’s just something about it being roasted that blows me away.

Yield: 6-8
Ingredients:
3-4 tablespoons olive oil
2 Tbsp cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
6 garlic cloves, smashed and coarsely chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 skinless chicken legs
4 skinless bone-in chicken thighs
2 pounds small red potatoes
3 tablespoons fresh rosemary leaves
2 lemons; sliced

Steps:
1. Preheat oven to 450° F. Place all ingredients in a roasting pan and add olive oil, lemon juice, capers, garlic, salt, pepper, chicken, and potatoes. With tongs or your hands (I use my hands because its easier), mix until chicken and potatoes are coated with juices and seasonings.

2. Place lemon slices and rosemary on top of chicken and potatoes, bake for 45 to 50 minutes or until chicken is done.
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Lemon Kale Gem Salad

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I have been wanting to make this since the beginning of the year. My fiance and I went to San Francisco for New Years with some friends and we stopped at this little cafe on the way there. Everything they had looked delicious and so fresh, I just knew it was going to be great. I ordered their zesty kale salad and I couldn’t believe the powerful flavor it had. It was just a salad so I wasn’t expecting it to be anything special or anything..but I was wrong!  I couldn’t figure out how they made their dressing and how to make the kale leaves tender. Luckily I did some research, and added my own flare to this salad. Another healthy tip to remember is..the more color you eat, the better. Taste the rainbow!

Ingredients:
4 cups chopped kale; remove ribs
2 lemons
2 tsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1 cup shredded carrots
1/2 cup dried apricots; chopped
2 Tbsp dried cranberries
1/4 cup roasted almonds
1 cup bell peppers; chopped
1/2 cup cherry tomatoes; cut in half
1/4 cup feta cheese

Steps:
1. In a large bowl add kale, and squeeze the juice from 2 lemons (watch out for the seeds), then drizzle olive oil. Season with salt and pepper, cover bowl with plastic wrap and let sit in the refrigerator for 2 hours. This will make the kale leaves softer and easier to eat…it also adds in all the zesty flavor!

2. Once the salad is ready to be topped, just start sprinkling your toppings! This can be fun, use your imagination and use the fresh ingredients you love. That’s why I called it a “gem” salad because I used all my favorite salad toppings. The possibilities are endless so be creative!