Grilled Lemon Chicken & Roasted Tri Color Potatoes

Grilled Lemon Chicken & Roasted Tri Color Potatoes

Ingredients

4 pounds chicken tenders

For the marinade

Plan ahead to marinate chicken for 2-4 hours

3/4 cup olive oil

Juice from 2 lemons

2 teaspoons minced garlic (fresh or refrigerated works great)

1 teaspoon garlic powder

1 teaspoon salt

2 tablespoons sugar or honey

1/4 teaspoon fresh cracked pepper

Directions

Blend the marinade ingredients in a blender until combined pour into a gallon zip lock baggie. Add chicken and massage for a minute or two. Place bag in large bowl or on a sheet pan and place in the refrigerate to marinate for 2-4 hours (the chicken tastes best if you prep ahead and do the 4 full hours but it will still be yummy and flavorful at 2). If you have a chance, flip the bag once or twice.

For the potatoes

5 pound bag tri colored petite potatoes (you can also use any petite potatoes- red, yellow, purple).

4 Tablespoons olive oil

Sea salt & fresh cracked pepper to taste (about 1 teaspoon salt and 1/2 teaspoon freshly cracked pepper)

Directions

Preheat oven to 425

Rinse potatoes and cut in half and place on baking sheet. Toss the potatoes with the olive oil, salt and pepper.

Roast at 425 for 40-45 minutes until browned and slightly tender.

To cook the chicken

While the potatoes are cooking remove chicken from the fridge and let sit for 10 minutes. Heat the grill and cook chicken tenders accordingly. With chicken tenders on the grill, watch them close as they burn easier then chicken breasts. I usually turn the grill down to a medium low heat and watch them close and try to flip them just once. Cover chicken with foil and let sit for 10 minutes before serving to let the juices settle.

**I typically serve this meal with a green salad or a greek salad. If you want to fancy these meat and potatoes up and make it a complete feast or dinner for guests, serve it with my greek salad and my homemade pita chips and hummus.