• Preheat oven to 450 degrees. In a large casserole dish(s), toss the potatoes with olive oil, 2/3 of the chopped garlic, and the salt and pepper. Spread the potatoes in a single layer with skin sides down. Cook potatoes for a total of about 35 minutes, or until potatoes begin to brown. Halfway through the cooking time move the potatoes around with a spatula to ensure even cooking.

Meanwhile, make the hard boiled eggs:

• Bring a medium pot of water to a boil (large enough to accommodate all the eggs in a single layer).
• As soon as the water boils, gently add the eggs. Bring back to a boil and then turn down to a simmer. Set a timer for 9 minutes.
• Meanwhile set up a bowl of ice water, large enough to accommodate all the eggs.
• When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water. Let the eggs sit in the water until cool, about 15 minutes. Peel eggs.
• Meanwhile, chop the celery, parsley, and hard boiled eggs once cool enough.
• Remove the potatoes from the oven and let cool for 15 minutes. Place cooled potatoes in a large mixing bowl. Toss with the celery and eggs.
• In a small bowl mix together the mayonnaise, remaining garlic, parsley, and lemon juice until smooth.
• Combine mayonnaise mixture with potatoes. Check seasonings. Serve at room temperature or chilled.

• Preheat oven to 425 degrees. Season chicken with salt, pepper, paprika, and oregano.
• Heat a large and oven proof skillet over medium high heat. Add oil or ghee
• Add chicken skin side down, Searing both sides until golden brown. Set aside on a plate. Lower heat to medium low.
• Stir in broth, coconut milk, nutritional yeast, lemon juice, and zest. Bring to a boil, reduce heat, and cooking, stirring for 3-5 minutes.
• Add kale and coat with sauce. Stir just to wilt kale. Place chicken back in skillet, nestling it in pan.
• Place skillet in oven and cook 18-20 minutes or until chicken reaches 165 degrees F.
• Garnish with lemon zest and lemon wedges.