This book launch season for Don’t Burn Your Own House Down: Prioritizing Your Marriage, Your Spouse, and Yourself for a Deeper Connection, has been one of the most beautiful, stretching, emotional, exhilarating, and exciting experiences of my life.

I knew that writing a marriage book, specifically about modern marriage struggles (while navigating battles of our own), would require vulnerability, but I didn’t realize how much releasing a book would demand from me too.

There have been days where I’ve felt steady, SO excited, and confident, and then there have been days where I’ve dissolved into tears on the kitchen floor because the pressure feels too heavy or the self‑doubt too loud. I’ve had moments where impostor syndrome wrapped itself around my chest tightly (does that happen to everyone when you’re doing something you really love!?) I hope I’m not alone in it.

Through all of it, though, every meltdown, every spiral, every “I don’t think I can do this”, Jesse has been quietly holding my pieces together.

He has been so immensely patient and encouraging. He listens when I ramble, even when I’m just processing my ideas for the millionth time. He talks me through the panic when my brain is convinced everything is falling apart. He reminds me of who I am when I forget. And he’s always making dumb jokes that make me laugh so hard.

I genuinely want to continue showing him the same intentionality he has always shown me. His love language has always been acts of service, and mine is quality time (and touch, if you couldn’t have guessed after watching my IG reel of this recipe haha). And cooking a real dinner, not a rushed meal, feels like a way to meet both of our needs at once. I just want to thank him and tell him that I see him seeing me. And it means a lot.

As a whole, I’ve been making dinner much more often lately, for him and for my boys! It honestly makes me feel better as a whole to know that I have a full meal planned for the evening.

This week I made Greek Parmesan Chicken with Homemade Tzatziki (my favorite sauce!!) and Potatoes, and it turned out soooo good. I’m still thinking about it!

The chicken came out perfectly: it was golden, crisp around the edges, full of bright lemon and warm oregano. The tzatziki was cool and refreshing, the perfect contrast to the warm chicken and potatoes, the roasted garlic giving it a mellow depth.

And the potatoes, YUM. They soak up all the juices from the chicken, making the dish feel cozy and complete.

It made for the perfect date night dinner!

There really is no intimacy without intentionality. The simple things really do matter: a meal, eye contact, deep conversations, nights at home, a husband who steadies you, a wife who tries (though imperfectly).

Feeling thankful today for a season that stretched us both, and for how faithful Jesus has been in reminding us who we are and bringing us closer to Him and one another in the process.

If you haven’t had a chance to pre-order my book, that is one of the greatest ways you could support my ministry! I would be so honored if you’d click here to learn more! The heart of Don’t Burn Your Own House Down is to remind you that you’re not alone in the very common marriage struggles that so many of us are facing: feeling alone in your own home, frustration with phone addiction, social media comparison or lust, pornography, faith, partnership within the home, and so, so much more.

I’d love for you to check it out and let me know what you think over on IG @livingeasywithlindsey!

Don’t Burn Your Own House Down by Lindsey Maestas

Now onto the recipe!

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Greek Parmesan Chicken & Potatoes

Ingredients

Chicken & Potatoes

• 6 chicken thighs bone‑in, skin‑on
• 2 lemons juiced
• 2 tbsp dijon mustard
• 1 1/2 tbsp oregano
• 1 tbsp paprika
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp garlic powder
• 2 tbsp lemon zest
• 8 garlic cloves smashed
• 5 tbsp olive oil
• 1/2 cup grated parmesan cheese
• Fresh parsley + dill for garnish
• 1.5 lb baby golden potatoes halved
• Garlic Parmesan Butter
• 1/4 cup butter
• 1 cup grated parmesan cheese
• 5 garlic cloves
• 2 tsp black pepper

Roasted Garlic Tzatziki

• 2 garlic heads roasted with 2 tbsp olive oil + 2 tsp salt
• 1 tbsp fresh dill finely chopped
• 1/3 cup grated cucumber
• 1 cup plain Greek yogurt
• 1 tsp salt
• 1 tbsp lemon juice
• 1 tbsp olive oil

Instructions

1. Prep the Roasted Garlic (for the tzatziki)

2. Slice the tops off 2 whole garlic heads.
3. Drizzle with olive oil and sprinkle with salt.
4. Wrap in foil and roast at 400°F (205°C) for about 40 minutes, until soft and caramelized.
5. Let cool, then squeeze the roasted cloves out of the skins and mash them.
6. Make the Marinade

In a large bowl, whisk together:

1. Lemon juice, Dijon mustard, Oregano, Paprika, Salt, Pepper, Garlic powder, Lemon zest, Olive oil

Marinate the Chicken

1. Add the chicken thighs to the bowl and coat them thoroughly.
2. Toss in the smashed garlic cloves.
3. Let it sit for at least 20–30 minutes, or longer if you have time.

Prep the Potatoes

1. Halve the baby golden potatoes.
2. Toss them in a little olive oil, salt, and pepper.
3. Spread them out on a baking sheet or oven‑safe dish.

Assemble the Pan

1. Nestle the marinated chicken thighs on top of the potatoes.
2. Pour any leftover marinade over everything.
3. Sprinkle grated parmesan generously over the chicken and potatoes.

Bake

1. Bake at 425°F (220°C) for 45–55 minutes, depending on the size of your chicken thighs.

Make the Garlic Parmesan Butter

1. While the chicken bakes, melt together:
2. Butter
3. Grated parmesan
4. Minced garlic
5. Black pepper
6. Warm it until everything is melted and fragrant.

Make the Roasted Garlic Tzatziki

1. In a bowl, combine:
2. Greek yogurt, Grated cucumber (squeeze out excess water), Fresh dill, Mashed roasted garlic, Lemon juice, Olive oil, Salt
3. Stir until creamy and smooth. Chill until serving.

Finish the Dish

1. When the chicken comes out of the oven, spoon the garlic parmesan butter over the top.
2. Add fresh parsley or dill.
3. Serve with the roasted garlic tzatziki on the side or drizzled underneath.