Planes, Trains, and Running Shoes

Happy Friday everyone! While I still love Fridays, I must admit, they aren't quite as sweet as they were when I was counting down the minutes until 5:00 at work every day. But, while I am on summer vacation and invading spending time at home, momz and The Pilot are working hard to bring home the bread, so last last night, I made dinner and had The Pilot over to enjoy a chicken recipe out of Real Girls Eat.

Portuguese Grilled Chicken - Real Girls Eat, Anthea Paul

Ingredients
1/3 cup olive oil
Sea Salt & Pepper
2 tablespoons paprika (you can use smoked or plain, I used plain)
2 tablespoons castor sugar (I didn't have any, so I used regular sugar and it turned out fine)
2 lemons, grated for zest and juiced
1 bunch fresh oregano
3 cloves garlic, crushed
3 chicken breasts

*Notes: You can use smoked or plain paprika, I used plain. I didn't have any castor sugar so I used regular and it turned out fine. I only had 1 lemon, so I zested and juiced it and used 3 tbsp lemon juice to substitute for the other lemon. I didn't have oregano, so I used fresh thyme. This recipe also calls for chicken breasts that have the bone and skin intact, but I used boneless, skinless chicken breasts since it's easier to cook with in my opinion. This marinade is also good for up to 6 chicken breasts, but I was cooking for 2 so I only used 3. 


Preheat grill (or oven broiler if it's raining outside like it was for me!) on high. Toss all ingredients except chicken together in a bowl and stir well. Place chicken in a roasting dish and coat with marinade mixture. Set aside in refrigerator for 1 hour (or overnight) turning chicken to coat frequently. Let rest at room temperature for 10 minutes before cooking. Place chicken in the oven (or on the grill!) and cook for 15-20 minutes turning over half way. Serve with Classic "Roastie" Potatoes with Lemon Salt.


Classic "Roastie" Potatoes with Lemon Salt - Real Girls Eat, Anthea Paul

Ingredients
1 pound potatoes (I used russet but you the recipe calls for fingerling or red desiree)
1/3 cup olive oil
Sea Salt & Pepper
1 tbsp finely grated lemon zest

Preheat oven to 400 degrees farenheit. Halve (or quarter, depending on size) the potatoes and toss them in the olive oil, salt, pepper and lemon zest. Make sure to coat thoroughly. Place in a roasting dish (cut side up). Roast on the lower rack of the oven for 20 minutes. Move to top rack of the oven (for extra crispiness) and cook for another 20 minutes. When they are done, they will be puffed and golden. Toss with a little more sea salt, pepper and zest while still hot and serve!

*In other news, Netflix pulled the "Watch Instantly" option from The Office when I only had 8 episodes left in Season 5. I'm PISSED! I was so close to being able to cross that off my list! Now I have to find a non-existent Blockbuster and RENT the stupid DVD.*

**The World Cup has started and I am VERY happy. I am currently heating my knee while watching the Uruguay v. France match.**

***I'm off to Baltimore for the weekend for MLB Stadium #6 and some quality time with The Pilot!***