I fell in love with these feathery flowers so I had to take them home with me.
I have this thing with garlic. It’s in almost all my recipes. I need it. I love it and it’s good for you too. My co-worker recently shared a bite of some delicious garlicky green beans that made me realize we NEVER eat green beans at home because I hate blanching them. I admire and kowtow to people who do it, but I can’t bring myself to a) waste perfectly tasty ice cubes (I don’t have an automatic ice maker so I do it old school and that means every cube in that plastic tray counts) and b) it’s just another step in the whole cooking and cleaning process (I also don’t have an automatic dishwasher). If you couldn’t tell by my last post, I prefer garlic-filled one dish wonders. This green bean recipe is just that! Get excited for this brilliant side dish that will take less than 10 minutes of prep and 12 minutes to bake.
Keep reading for the full recipe after the jump ->
Summer color on the natural nails.
The one intimidating word I left out of the title was spatchcocked. Yes. This chicken is spatchcocked and it tastes so good. I know what you’re thinking. WTH does spatchcocked mean? It sounds like a verb used to describe a murder scene, which technically I guess it could, but that would be very morbid. Spatchcocked refers to how a chicken is prepared before it is roasted or barbecued. More specifically, the backbone is cut or removed and it is laid open, like a butterfly. This allows for a shorter cook time with just as much moist tenderness for the chicken and even more for the vegetables that lie below! Here’s a quick video of how to cut the backbone (ignore the skewer part).
I love this dish for four reasons…