Lemony Potato Salad

A different twist on the usual mayonnaise based salad. Be sure to use only freshly squeezed lemon juice, not the stuff in the bottle.

About 6-8 good sized potatoes
1 tsp. onion powder
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice (about 2 lemons)
1 tsp. dill weed
1-2 tsp. sugar (taste)
1 tsp. kosher salt
1/2 tsp. ground black pepper

Peel (or, keep skins on if using the small, red potatoes) and dice potatoes into chunks about 1/2-inches then place in a large pot with cold water to cover. Bring to a boil, reduce to simmer and simmer about 12-15 minutes depending upon potatoes – check with a fork. Drain and place in a large bowl; sprinkle the onion powder over the potatoes and mix gently but well.

In a small bowl whisk together all the rest of the ingredients then pour over the potatoes, mix gently but well.

Lemony-Garlic Chicken

Delicious fresh from the oven and just as delicious served cold.

8-12 pieces chicken, bone-in, skin on (whatever pieces you want)
1/2 cup extra virgin olive oil
1 head garlic, separated, peeled & sliced
2 Tbsp. dried parsley
2 tsp. dried tarragon
1/2 tsp. ground black pepper
2 lemons, sliced very thinly
2 Tbsp. coarse salt

Into a bowl large enough to hold all the chicken pieces, place the rinsed and patted dry chicken. In a separate smaller bowl, whisk/mix together all the other ingredients up to the salt then pour over the chicken and carefully mix and incorporate all around the chicken pieces. Cover and place in the fridge for four hours or overnight.

Preheat your oven to 425 degrees and take the bowl out of the fridge. Get 1 or 2 rimmed sheet pans ready with parchment paper or aluminum foil. Drain the chicken and place the pieces on the sheet pans and sprinkle each pan of chicken with 1 Tbsp. of the salt. Let sit for 30 minutes while oven preheats.

Cook for about 45 minutes or until done, alternating pans half way during cooking time. Serve fresh from the oven or cool, refrigerate and serve cold.