Lemon and Oregano Roasted Chicken and Potatoes

This was a usual dish my mom made for us. Lemon and Oregano Roasted Chicken and Potatoes. So simple, comforting and so much flavor. I always looked forward to it when she made it for us. I did it the same way she did, only I used mini honey gold potatoes instead of sliced russets which is what she used. Here's her recipe! 

✔️6-8 chicken thighs salted and peppered lightly. 

✔️1 lb of small potatoes such as fingerling or small mini reds or honey golds cut in half

Marinade

✔️1/4 cup olive oil

✔️1/4 cup fresh lemon juice

✔️3 large garlic cloves, finely minced

✔️1 1/2 tbsp dry Mexican oregano

✔️1/2 tsp fresh ground pepper

✔️1 1/2 tsp salt

Preheat oven to 425

In 12 once mason jar, add the last 6 ingredients and shake well. In a large bowl toss the chicken and potatoes with all of the marinade. Place the marinaded potatoes and chicken in a large baking dish with the chicken skin side up. Arrange so the potatoes don't cover any of the skin on the chicken. Pour any excess marinade left over the chicken and potatoes and cook uncovered for 1 hour and 15 minutes. 

Serve alone, topped with fresh peas or over rice! Enjoy!

Anchovy and Ricotta Tartine topped with Zucchini and Basil Salad

Nothing says get in my belly like a delicious tartine with fresh ingredients. I wasn't always a fan of anchovies, but these days I use them frequently in my cooking. It's like the bacon of seafood! Pack this recipe up for your next picnic!

Serves 2 for lunch or 4-6 as a crostini appetizer.

Zucchini Salad

✔️1 large raw zucchini, diced

✔️1/4 cup fresh basil, minced

✔️2 tbsp freshly grated Parmesan cheese

✔️2 tbsp fresh lemon juice

✔️2 tbsp olive oil

✔️1/2 tsp chili flakes

✔️salt and pepper to taste

Combine all the above ingredients, toss together, taste for salt and set aside.

Anchovy and Herb Ricotta

✔️1/4 cup ricotta cheese

✔️1/2 tsp dry basil

✔️1 large garlic clove, finely minced

✔️2 tbsp anchovies, finely minced to almost a paste

✔️1 tsp olive oil

✔️Salt and pepper to taste

Combine all of the above ingredients except the salt. Toss together and taste for salt. (Anchovies are salty so you may not need it)

Once you have both components for the tartine prepared, grill or toast your bread. Brush it with a little olive oil, salt and pepper prior to grilling it or toasting it. 

Now your ready to put it together!

Spread the ricotta mixture on the grilled or toasted bread and top it with the zucchini salad and serve!