Childhood memories often bloom in the kitchen, where the aromas swirl together, telling tales of generations past. Today's dish is no spring chicken but a tried-and-true Sunday dinner - Baked Garlic & Lemon Chicken with Red Potatoes & Green Beans. Its origins are humble, reminiscent of Midwestern farming communities that could trust in what the fertile soil provided: hardy potatoes, fresh beans, and, if a family was lucky, a chicken raised right outside their door. This dish is for those who yearn for a taste of simplicity and nostalgia, for a time when meals were a heartfelt affair shared with kin near a crackling hearth. It's hearty, it's wholesome and it's a testament to the endurance of home cooking.

While this meal is quite complete on its own, with vegetables and proteins nestled side by side like family members around the table, you might want to add a bit of fluff in the form of a homemade biscuit or a slice of crusty bread. Just something to mop up the flavorsome juices left behind. A crisp garden salad drizzled with a simple vinaigrette might be a delightful way to start, setting the stage for the main event.

Servings: 4-6

- 4 bone-in, skin-on chicken breasts
- 1 pound red potatoes, quartered
- 1 pound green beans, trimmed
- 5 garlic cloves, minced
- 1 lemon, half sliced and half juiced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)

1. Preheat your oven to 400 degrees Fahrenheit, warm like an afternoon in May.

2. In a large bowl, mix the deceased garlic, lemon juice, olive oil, thyme, salt, and pepper together, stirring them around like a gossip in church until well combined.

3. Add the chicken breasts to the bowl and coat them evenly with the mixture; ensure each piece is well dressed like they're headed to Sunday service.

4. Scatter the potatoes and green beans around and among the chicken in a roasting pan, like neighbors coming together for a barn raising.

5. Spoon any remaining garlic-lemon mixture over the vegetables, then nestle the lemon slices atop the chicken with care.

6. Place the roasting pan in the oven, then let it bake for about 50 minutes. You're looking for the potatoes to be tender enough to yield to a fork's whisper and the chicken to be cooked through, its skin crisp and brown like leaves in October.

7. Let the chicken rest a few minutes outside the oven; it's earned it after that roasting, much like a farmer after a long day's work.

8. Serve with a sprinkle of fresh parsley, like a dusting of the first frost.

- Some folks like to add a dash of paprika or cayenne pepper to their dish, for a little pizzazz, like a kick from a stubborn mule.
- If you have fresh herbs like rosemary or basil in your garden, don't be shy; invite them to the party for a more prominent flavor.
- For those watching their figure, skinless chicken breasts will do just fine, though you'll miss the crispness akin to a fresh dollar bill.
- Should there be leftovers, they make a fine lunch the next day, when the flavors have settled and mingled like an old married couple.

Copyright 2016 Cooktop Cove