Lemon Potatoes, Mom´s Chicken, the LotusGrill and a Paella Pan

Recipe courtesy of Michael Symon

Level:  Easy

Servings: 4 persons

Ingredients Lemon potatoes

6 medium potatoes, quartered lengthwise and evenly

Zest of 1 lemon plus 1/3^rd fresh lemon juice plus lemon wedges for serving

¼ cup extra virgin olive oil, plus more for serving

2 tablespoons Dijon mustard

6 cloves garlic, smashed

6 sprigs fresh oregano

Kalahari Salt and Malabar Pepper

Ingredients Mom´s Chicken

 ¼ cup fresh lemon juice

¼ cup extra virgin olive oil

1 tablespoon finely chopped fresh oregano

1 tablespoon finely chopped fresh rosemary

2 teaspoons chilli flakes

1 teaspoon freshly grated nutmeg

1 teaspoon freshly ground black pepper

12 cloves garlic, smashed

One chicken, cut into 8 pieces

Directions Chicken:

1. In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chilli flakes, nutmeg, salt, pepper and garlic.  Place the chicken pieces in a bag or Tupperware and pour the marinade in, coating all of the meat.  Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
2. Prepare your LotusGrill and place your chicken pieces’ skin-side up on the grill. If you have a LotusGrill grill pan, then use this.  Barbeque the chicken until the skin-side is charred, 3 to 4 minutes. Flip the chicken and barbeque for 2 to 3 minutes.  Put aside and now prepare your potatoes.

Directions Lemon Potatoes:  

1. Place the potatoes in the Paella pan. In a mixing bowl, whisk together the lemon zest and juice, olive oil, mustard, garlic, oregano, a pinch of salt, some black pepper and 2 cups water.  Pour the mixture over the potatoes and toss to combine.  Turn the potatoes so they are cut-side down in the Paella pan.
2. Place the chicken pieces on top of the potatoes, close the lid and ´bake´on your LotusGrill until the potatoes are tender and the chicken is cooked through, about 40 minutes. Remove from the LotusGrill and serve with a squeeze of lemon, a sprinkle of Kalahari Salt and a drizzle of olive oil.
3. Serve immediately with an optional side salad and a cold glass of white wine – delish!