The name of this says it all. My favorite things all combined into one. Hope my husband is ready to eat this with every meal this summer. DELISH!
Heat oven to 425.
On a sheet pan, toss the potatoes with 3 tablespoon olive oil and the lemon. Put it in the oven and bake for 20 minutes or until a fork can go through.
While the potatoes are cooking, mix in a bowl the olive oil, garlic, oregano and rosemary.
When the potatoes are done at 20 minutes, take out and smash all the potatoes with the back of a fork. I turned over the potatoes so each side got crispy. Then spoon the mix onto the potatoes and sprinkle the parmesan. Season with salt and pepper and add the oven for another 20-25 minutes.
Goes well with any summer dish!
I finally finished my first semester of Grad school, so I'm out of my little cave! And back at it with cooking. My husband and I just took the most amazing trip to Italy last week for a friend's wedding and not only was it the most magical time, it inspired me to start cooking again. If you haven't been to Puglia, Italy, I highly recommend it!
It's also the start of my favorite food season, SUMMER! I'm not a big chicken person, as I find it pretty bland most of the time. But this dish did it for me! The lemon and fresh oregano give it that fresh feel that makes you want to sit outside, sip some wine and watch the stars. This is definitely going to be my go-to summer dish.
First mix the olive oil, balsamic, lemon, garlic, oregano, pepper flakes and thyme in a bowl. Add it to a big zip lock bag and add the chicken. I used the 4 chicken breasts as I found it a little easier. Put in the fridge to marinate for 1-4 hours.
Heat a large skillet on medium high and add the chicken and season with salt and pepper. I flipped the chicken every 5 minutes for about 20 minutes. Depending on how big your chicken is it may take longer or shorter. Just make sure its cooked all the way through!
My name is Liddy and I'm just a gringa trying to eat bueno in Nueva York and beyond! #gringaapproved #T1D #GlutenFree