Rinehardt Law - February 2022

Congratulations John — Super Lawyers Top Lawyer

Congratulations to Attorney John Rinehardt for being nominated by his peers for the eighth year to Ohio Super Lawyers top 100 list and to Cleveland’s top 50 list. Each year, Super Lawyers recognizes the top lawyers in Ohio via a patented multiphase selection process involving peer nomination, independent research, and peer evaluation. Each candidate is evaluated on 12 indicators of peer recognition and professional achievement. Selections are made on an annual, state-by- state basis. The objective is to create a credible, comprehensive, and diverse listing of outstanding attorneys that can be used as a resource for attorneys and consumers searching for legal counsel. Only 5% of lawyers who are nominated are selected to receive this honor.


John K. Rinehardt


Way to go, John! We all know you are a super lawyer, but now you have a badge to prove it!

INGREDIENTS • 4 bone-in, skin-on chicken breasts • Olive oil • Dried thyme and oregano • Salt and pepper • 4 garlic cloves, minced

John’s Favorite Greek Chicken and Potatoes When Hillary is traveling, John is very adept at fending for himself in the kitchen. He loves to create dishes that make great leftovers. This dish is his favorite because it provides him with four meals — two dinners and two lunches. After the first dinner, he puts the chicken, broth, and potatoes in separate Tupperware containers. On the second night (and for lunch), he heats up the broth on the stovetop and ladles it over the cold chicken, which he slices up in a bowl. For the leftover meals, he heats the potatoes in a 400 degree oven and eats them like french fries dipped in ketchup.

• 4 cups chicken broth • 1/2 cup lemon juice (from 3-4 lemons) • 4-5 large russet potatoes • Broccoli (or your choice of green vegetable)


1. Heat oven to 375 degrees F. Place the chicken breasts, skin side up, in a ceramic or glass baking dish. Generously coat with olive oil. Sprinkle with salt, pepper, dried thyme, and dried oregano to taste. Sprinkle with minced garlic. Pour chicken broth and lemon juice around breasts, being careful not to disrupt the seasoning on the breasts. Cover with foil and bake for 1 hour. (If the breasts are small, you can cut this down to 45 minutes). 2. Meanwhile, peel and cut the potatoes into thick wedges. Wash the broccoli and cut into bite-size florets. Toss the potatoes with olive oil and season with salt and pepper. Place on a rimmed baking sheet lined with parchment paper or foil. After the chicken has been in the oven for an hour, remove foil and increase oven temperature to 400 degrees F. Add potatoes to the oven and continue roasting the chicken and potatoes for 30–40 minutes longer until the chicken registers at least 165 degrees F and the potatoes are crispy and brown. With 10 minutes to go, steam the broccoli in a pot with an inch of water for a few minutes until bright green and al dente. 3. Serve as a one-bowl dish with the chicken, potatoes, broccoli, and broth. The broth is also great for dunking fresh crusty bread!

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