Serves 4

1 1/2 T. lemon zest
2 T. fresh lemon juice
1 t. olive oil
2 cloves garlic, minced
8 boneless chicken thighs
1/2 t. salt
1/4 t. pepper

Roasted grape tomatoes

2 C. grape tomatoes
2 t. olive oil
2 T. chopped fresh parsley
1 t. lemon zest
1 T. fresh lemon juice
1 1/2 T. capers
1/8 t. salt
1/8 t. freshly ground black pepper
1/2 C. Parmesan cheese

Preheat and oil grill. Combine lemon zest, lemon juice, olive oil, and garlic. Add chicken and marinate for 15 minutes. Remove chicken from marinade, sprinkle with salt and pepper and grill until done.
To roast tomatoes, preheat oven to 425 degrees. Combine tomatoes and olive oil in an 8 inch baking dish and toss gently. Bake for 18 minutes or until tomatoes are tender. Combine tomatoes with parsley, lemon zest, lemon juice, capers, salt and pepper and stir gently. Serve tomatoes in a small bowl next to chicken and dip chicken in sauce of tomatoes, or spoon tomatoes over chicken. Garnish with Parmesan cheese.

I used chicken breasts instead of thighs. Dad put the tomatoes in the grill basket so we didn’t heat the oven.