I am SO PUMPED. You know why? Because we leave for Lake Powell tomorrow morning! This will be my fourth trip to Lake Powell with my husband. The first year, we were dabbling in dating. The second year, we really sucked at dating. The third year, we had our sh*t together and were living together. And now, we are married and really love the crap out of each other. It’s funny to read my previous blog posts about Lake Powell and not only watch how the trip changed as we age, but how our relationship blossomed from a sh*tshow to an actual marriage. Romantic. Kind of. Not really.
You know what’s really weird to see? My friends start to go through divorce. I have a pretty large group of friends in their late 30’s and a handful of them are starting to cut the cord in their marriage. And it’s weird to witness. I don’t think anyone (at least I hope not) goes into marriage thinking it will end. I know I sure AF didn’t marry my husband thinking one day I might call it quits. I married him thinking I would stick it out no matter what. But doesn’t everyone think that? And 50% of marriages end in divorce. So scary. I like to think that me and my husband will just live in wedded bliss until the day we both die, holding each other, The Notebook style. Totally rational.
Speaking of rational love, how do you feel about the new Bachelor? His name is Arie and he’s from Emily’s season in 2012. Where was I in 2012? I sure as hell wasn’t wasting my life watching The Bachelor. At that point in my life, I was putting myself in adrenal fatigue with all the working out I was doing while spending most of my free time stealing “samples” from the bulk section at Whole Foods. I had absolutely NO TIME for Bachelor nation. So now I have no connection with Arie and I could care less about watching his season. I’ll still watch it, don’t get me wrong. If my husband gets to waste his life watching football, I can waste mine watching fake love.
Speaking of football season, I need to pat myself on the back for not spinning into pit of despair now that football is on and I’ve lost all my connections with the outside world. The only person I can really count on to hate football with me is my sister-in-law. So we spend our Sundays getting brunch and ignoring the games that are on. And usually when football starts up, my husband and I have to go through a period of figuring out how I’m going to get through the season without moving out. Luckily this season I’m pretty calm about it all. Maybe I’m just growing up. Or maybe I just know I’m about to be product AF when football is on all day long. I even told him that he could have his friends over and I could make snacks and drinks for them. I don’t know who I am but I’m proud of myself. It’s the little things, ya know?
- 1 pound fingerling potatoes
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- zest of 1 lemon
- 1/4 cup lemon juice
- 3 tablespoons dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- salt and pepper, to taste
- 1/3 cup pitted olives (whatever kind you prefer)
- fresh dill, for garnish
- Preheat oven to 375 degrees F. Grease a 7x13 baking dish and set aside.*
- Place fingerling potatoes in a saucepan and cover with water. Add a pinch of salt, cover and place over medium heat. Bring to boil and cook for 10-15 minutes, until fork tender. Drain then place potatoes in the bottom of the baking dish. Place chicken on top of the potatoes.
- Whisk together olive oil, lemon zest and juice, mustard, dried herbs, olives, and salt and pepper. Pour mixture on top of chicken and potatoes.
- Place in oven to bake for 50 minutes or until internal temperature of chicken reaches 165 degrees F.**
- Lightly cover with foil and let rest for 10 minutes before slicing to help chicken stay moist! Garnish with fresh dill on top before serving!
*Just find a dish that the potatoes can sit in one single layer in the bottom. This will ensure the get crispy in the oven while the chicken bakes!
**This time will really range depending on the thickness of the chicken so keep an eye on it so they don't overcook and dry out!
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