Serving up two books for this grand tour of an English manor. We’ll be dining in the gardens and the library (carefully not spilling crumbs) as we serve up The Restoration Garden by Sara Blaydes and The Astral Library by Kate Quinn.
Recipe: You will need: ½ a cup of olive oil, ⅓ cup of lemon juice, 2 Tbsp minced garlic, 1 tsp dijon mustard, 1 tsp oregano, 1 tsp paprika, salt and pepper to taste, a pound of fingerling potatoes, an onion, 1 pound of chicken breasts, and crumbled feta. Preheat the oven to 425ºF. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, paprika, and salt and pepper until combined. Halve the potatoes vertically, or you can use cubed yukon gold potatoes. Chop the onion into large chunks. Place potatoes and onion on a large sheet pan and pour half of the marinade. Toss with your hands to coat them, then spread the potatoes and onions evenly across the sheet. Bake in the oven for 25 minutes. While that’s cooking, add the chicken to the remaining marinade and make sure they’re fully coated. Take the tray out of the oven, flip the potatoes, and add in the chicken pieces wherever there is space. Bake for 15-20 minutes, until the chicken is fully cooked. Garnish with the crumbled feta, serve and enjoy! Pairs well with broccoli, asparagus, or brussel sprouts.
History of the English garden
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Artwork by @stephanieilana
Editor: Alex Schmitz
Song: Clementi Piano Sonatina Op. 36 No. 3 in C Major