A quick and delicious dinner.

Serves 4

2 pounds skin-on chicken thighs, bones removed 1pound small red potatoes, halved

1teaspoon kosher salt, divided

2tablespoons freshly squeezed lemon juice

11/2 tablespoons olive oil, divided

2tablespoons dried oregano

1tablespoon dried basil

1clove garlic, minced

2 medium red or yellow bell peppers, cored, seeded, and sliced into 1/2-inch strips 1/4 teaspoon freshly ground black pepper

Arrange a rack in the middle of the oven and heat to 400°F. Place a rimmed baking sheet in the oven while the oven is heating.

Season the chicken and potatoes with 1 teaspoon of the salt, or to taste. Place the chicken skin side down in the middle of the hot baking sheet. Add the potatoes, cut side down, around the edge of the baking sheet. Roast for 45-55 minutes, depending on thickness of potatoes.

Meanwhile, whisk the lemon juice, 1 tablespoon of the oil, oregano, basil, and garlic in a small bowl and whisk to combine and then set aside. Place the peppers with the remaining ½ TB of oil and remaining ¼ tsp salt in a medium bowl, toss to combine and set aside.

Turn the chicken skin side up. Brush the chicken with the lemon-herb mixture. Toss the peppers around the chicken. Bake until the chicken and potatoes are crispy, and the peppers are tender and browned around the edges, about 15 minutes more. Let cool on the baking sheet for 10 minutes before serving.

BUON MANGIATA!

LEMON CRUMB PIE

Crostata al Limone – So perfect for August!

2 C. Graham Cracker Crumbs
½ C. Ground Almonds
1 ½ C. Mascarpone Cheese
1/3 C. Greek Yogurt – not low-fat
Zest of One Lemon
½ C. Butter – melted
½ C. Heavy Cream
½ C. Sugar
½ Tbsp. Freshly Squeezed Lemon Juice
  ZEST OF ONE LEMON

Crumb Crust:

Combine the cookie crumbs, butter and ground almonds in a medium bowl.  Grease and flour a 8-inch cake, an 8-inch springform pan or an 8-inch-deep dish pie plate. Place two-thirds of the crumb mixture on the bottom of the pan, even out and press down to form the crust.  Place in refrigerator for about 30 minutes.

Filling:

While the crust is chilling, make the filling.  In a medium bowl, whip the heavy cream until stiff peaks form.

Add the mascarpone cheese, sugar and yogurt and beat at medium speed until all is well combined.  Add the lemon juice and zest and beat until all is well mixed in.  Scrape down the sides of the bowl and fold in the whipped cream.

Remove the crust from the refrigerator and add the filling.  Smoothing the top when finished but do not pack down. Sprinkle the remaining crumb mixture scattering them evenly over the top of the filling.  Refrigerator for at least 6 hours before serving.

Note: This is a delicious summer dessert and so perfect in the hot weather because you never have to turn on your oven and the dessert is light and refreshing.

BUON MANGIATA!