Guest Post With Beth from Becoming A Virtuous Woman

I am super happy to Introduce you to Beth today.

She was kind enough to do a Guest Post for me while I'm out of town.

So please grab a warm mug of something, settle in and get to know this sweet friend of mine.

 

Hi, friends! I'm Beth and I blog over at Becoming a Virtuous Woman.

I've been blogging for a little over a year, but this is my first guest post!

I was so honored when Rachel asked me to guest post!

I met Rachel through Instagram and found her blog.

Isn't she the sweetest little thing?  

I love her heart for people and for the Lord.

I've been married for just over a year to my best friend, Tyler.

He is my light and joy, and I'm so blessed that God picked me to do life with him.

We've been on a roller coaster ride this past year, but I've learned what it really means to be a follower of Christ and wouldn't change it for anything.

 

I love to cook, bake, sew, read, and cheer on our beloved St. Louis Cardinals!

I also run an etsy shop!

I am looking forward to hosting our first Thanksgiving with my family in our apartment in just a few weeks!

Can you believe that the holiday season is upon us?

 

Today, I want to share with you one of my *new* favorite recipes.   I found this one on Pinterest.  Are you as addicted to that site as I am??  I'll be sharing the recipe for Garlic and Lemon Chicken with Green Beans and Red Potatoes.

Ingredients:

• 6 Tbsp olive oil
• 2 lemons: 1 thinly sliced, 1 juiced
• 4 cloves of garlic, minced
• 1 tsp kosher salt (I used regular salt)
• 1/2 tsp fresh ground black pepper
• 3/4 lb trimmed green beans
• 8 small red potatoes, quartered (I bought 8, but only used 5)
• 4 chicken breasts, bone-in, skin-on  (I used boneless, skinless breasts)

Directions:

Preheat oven to 450 degrees.  Trim the green beans, slice the lemon, and quarter the potatoes.  (I trimmed and sliced on a newspaper so I could wrap it all up and throw it away when I was finished...so much easier!)

Coat a large baking dish or cast-iron skillet with 1 tablespoon of olive oil.  Arrange the lemon slices in a single layer in the bottom of the dish.  (I have found that you don't really need that many lemon slices.  A little will go a long way, and if you're like me and don't want your food too lemon-y, you will probably want leave the lemon slices off the bottom.)

In a large bowl, combine the remaining olive oil, lemon juice, garlic, salt, and pepper. 

I learned (from watching Rachael Ray) that if you squeeze the lemon, cut side up, the seeds won't spill into the dish!  Brilliant!

Add the green beans and toss to coat.

Remove them and arrange them on top of the lemon slices in the baking dish.  The add the potatoes to the same olive oil mixture and toss to coat.

Place the potatoes around the edge of the baking dish and on top of the green beans.

Place the chicken in the same bowl, in the same olive oil mixture and toss to coat.  

Place the chicken, skin side up, in the dish or skillet (I just placed them in the dish). Pour any remaining olive oil mixture over the chicken.

Roast for 50 minutes.  Remove the chicken from the dish or skillet.  Place the beans and potatoes back in the oven for 10 more minutes, or until the potatoes are tender.

*Notice, the chicken did shrink.  So you will want to use big pieces of chicken {or a bigger pan so you can squeeze more chicken pieces in}.*

I hope you will enjoy this recipe as much as I have!  It's fun to tweak things and make the recipe "yours."

You can find me in various places:

Blog

Shop

Facebook

Instagram:  @beth_elaine

Stop by and say hi! :)

Oh and since y'all are so awesome, I'm giving away one of my favorite ruffle scarves!

The Autumn Ruffle.

Thank you so much for having me today, Rachel!

I am blessed to know you through IG and your blog.

 

Beth, thank YOU for sharing with us and so kind of you to giveaway one of your creations!

 

So if you are interested in winning this beautiful scarf, send me an email or leave a comment and tell us what you love most about the holidays!