Grilled Lemon-Oregano Chicken

I have made this recipe a couple of times and I get rave reviews each time. These drumsticks are super easy and so tasty. I have no doubt you can substitute white meat if you prefer it over dark. I paired the chicken with an old standby recipe from Cooking Light (circa December 2003) which is also quick, easy and delicious.

Grilled Lemon-Oregano Chicken Drumsticks

Adapted from Bon Appetit

4-6 servings

2 tbsp. fresh lemon juice

2 tbsp. coarsely chopped fresh oregano

2 garlic cloves, minced

1 tbsp. extra-virgin olive oil

1 1/2 tsp. coarse kosher salt

1 tsp. finely grated lemon peel

8 chicken drumsticks

Whisk the first 6 ingredients in small bowl. Season to taste with freshly ground black pepper. Pour marinade into a 1 gallon resealable plastic bag; add chicken and seal. Turn bag to coat chicken. Marinate at room temperature 30 minutes or in a refrigerator up to 2 days, turning occasionally.

Prepare barbecue (medium-high heat). Place chicken, with some marinade still clinging, on grill rack coated with cooking spray. Grill chicken until cooked through and golden brown on all sides, turning frequently, about 30 minutes.

Spicy Roasted Potatoes and Asparagus

Adapted from Cooking Light

2 servings

2 tsp. olive oil, divided

1/4 tsp. sea salt, divided

1/8 tsp. dried thyme

1/8 tsp. freshly ground black pepper

1/4 tsp. crushed red pepper

6 small red potatoes (about 3/4 lb), quartered

Cooking spray

2 tbsp. grated Parmesan cheese

1 tbsp. minced garlic, divided

1/2 lb. asparagus spears, tough ends removed, chopped into 1-inch pieces

Preheat oven to 450. Combine oil, salt, thyme, peppers and potatoes in an 11x7 inch baking dish coated with cooking spray. Bake at 450 for 20 minutes, stirring occasionally. Stir in cheese, garlic and asparagus. Bake for 10 minutes or until asparagus is crisp-tender.