By Teri Cayton
The Parsons Advocate
My heartfelt prayers go out to all the families that lost loved ones in last week’s flooding. It was so sudden that no one was prepared. I think I heard that some places got as much as four inches of rain in less than one hour. It is hard to imagine that much rain in so short a period but our weather is so messed up anymore, nothing is out of the question.
Here we are in the last week of June and it will be Independence Day before we can snap our fingers. Half the year gone and the days are starting to wane already. We haven’t had enough pretty days to string together to make a week so far. It is either pouring rain and soggy or like sitting on the surface of the sun. Momma Said, “Take what you get and keep your mouth shut but no one said I had to like it.”
When I was a kid late spring and early summer were filled with sunshine and an occasional rain shower starting in mid-May all the way to fall but today, we don’t even have a summer until late July or August. Everyone always had their hay up before the first or second week of June now they are lucky to get up one cutting before it goes to seed.
Please pray for everyone in all war-torn areas of the globe and please, please pray for peace. Momma Said, “If something does not happen soon, some crazy person out there is going to push the BIG RED BUTTON and we won’t have to worry about anything.” I wish everyone could lay down their weapons but I think as long as you have two people together there is going to be strife.
Greek Sheet-Pan Chicken
INGREDIENTS
For the Chicken & Marinade:
- 6 bone-in, skin-on chicken thighs (you can also use drumsticks or breasts)
- 8 tablespoons olive oil
- juice of 1 large lemon
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
For the Vegetables:
- 4-5 small/medium Yukon gold potatoes, cut into wedges
- 1 large red onion, sliced into thick wedges
- 1 red bell pepper, cut into strips
- 1 zucchini, sliced into rounds
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
Garnishes:
- Fresh parsley, chopped
- 1⁄2 cup Kalamata olives, pitted and halved
- Crumbled feta cheese
- Lemon wedges for serving
INSTRUCTIONS
- In a large bowl, mix together the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, cumin, coriander, salt, and pepper.
- Add the chicken thighs to the bowl, tossing to coat them well in the marinade. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
- Preheat your oven to 425°F. On a large rimmed baking sheet, spread out the potato wedges, red onion, bell pepper, zucchini, and cherry tomatoes. Drizzle with olive oil and sprinkle with salt and pepper. Toss the vegetables to coat evenly.
- Remove the chicken from the marinade and shake off any excess liquid. Nestle the chicken thighs skin-side up between the vegetables on the sheet pan. Pour any remaining marinade over the top for extra flavor.
- Roast for about 40-45 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). The potatoes should be fork-tender and the vegetables slightly caramelized. For extra crispy chicken skin, broil for the last 3-5 minutes if desired.
- Once out of the oven, sprinkle the dish with crumbled feta cheese, chopped fresh parsley, and Kalamata olives. Serve with fresh lemon wedges on the side. Enjoy!
