chicken and veggies and more chicken

It could be that I have chicken on the brain. 

Or that the garden is finally producing some fresh veggies. 

Or that we eat a lot of beef as dairy people and mixing it up never hurts. 

Or that I just want a reason to sit out on the patio and look out over the fields and eat and eat and eat. 

Because I like chicken . . . and eating. 

This recipe--"One Pan Greek Chicken" from Damn Delicious--hit the spot. 

The steps are pretty easy:

1. Marinate chicken. 

2. Add green beans. 

3. Cut up potatoes.

4. Pop it in the oven. 

5. Wait for your farmer to come home. 

Unless you're not married to a farmer. Then that would be awkward . . . and wrong.

Regardless, if you're feeling particularly brave, you could add some mushrooms . . . or olives . . . or feta. 

Because we all everything is bettah with feta.

Chicken on the brain? Garden growing? Just plain hungry? Me too. Let's eat.

One-Pan Greek Chicken  

• 16 ounces red potatoes, sliced or halved
• 16 ounces green beans, trimmed 

• 2 tablespoons olive oil 

• Kosher salt and freshly ground black pepper, to taste 

• 2 tablespoons chopped fresh parsley leaves 

Marinade

• 8 bone-in, skin-on chicken thighs 

• 1/4 cup olive oil 

• 3 cloves garlic, minced 

• Juice of 1 lemon 

• 1 tablespoon red wine vinegar 

• 1 tablespoon dried oregano 

• Kosher salt and freshly ground black pepper, to taste

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• In a gallon bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. 

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. 

• Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with chicken in a single layer. 

• Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until golden brown and slightly charred. 

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