Summer Herbs and Chicken

It's been quite a while since I did a food post. I admit, I am not as motivated to cook in the summer. I do quick and cold food more than anything (sandwiches and salads mostly). Never fear, Michele's garden is starting to produce some magnificent looking veggies this year-which I am committed to cook/eat. That's our deal: she grows them, I cook them, we both eat. She even gave me a little herb garden of my own this year. This is how successful I was at keeping it alive. Pathetic, I know. Kinda reminds me of the Botanical Gardens in Denver last year...remember that?

Anyway, yesterday I made some delightful, summery chicken and thought I would share it.

Lemon Garlic Chicken

1/4 C fresh lemon juice

1/3 olive oil

1/4 C fresh oregano (or dried if your garden just died)

2 TBSP minced garlic (fresh is really better for this recipe)

2 tsp salt

2 tsp pepper

chicken (breasts, thighs, legs, etc.)

2 lemons (sliced)

Oil grill or grill-pan well (or use non-fat cooking spray like me). Grill chicken on both sides until cooked all the way through. While cooking, combine first 6 ingredients together. Brush or pour sauce over chicken mid-cooking and again after it is cooked through. Lay sliced lemons on grill and cook briefly on each side until grill-marked and deliciously warmed. Serve lemons atop chicken on platter. The sauce goes a long way-this recipe should give you enough for about 8-10 thighs or breast halves. Extra sauce, however, is no problem. It was great on top of the veggies, potatoes, and salad, too.