This is a great all in one family friendly dish. We loved it, even the left-overs.
1/3-1/2 cup freshly squezed lemon juice (1-2 lemons)
1/4 cup honey
1 tablespoon chopped fresh oregano
3-5 cloves minced garlic (depending on how big the cloves are)
1/4 cup olive oil
salt and pepper to taste
Combine in gallon zipper bag
Add 2-3 pounds chicken drumsticks and/or bone-in thighs
Close bag and marinade for 30-60 minutes.
In the meantime prepare a crock roaster (if you have one) by soaking it in water (or with water in it). Discard water in roaster. Pour marinade and chicken into roaster. Preheat over to 375 degrees
12 ounce grape tomatoes, halved
3/4 cup black olives, drained
Toss tomatoes and olives over chicken.
Bake, covered for 45-60 minutes.
Meanwhile bring a medium pot of salted (salt keeps the beans crisp) water to boil over high heat. Add 12 ounces haricots verts (skinny green beans if you can find them otherwise regular green beans or frozen will work) with the stem end snapped of but leaving the curly end. Cook for 1-3 minutes then drain and rinse under cool water to stop the cooking.
Add the green beens to the pot after 45 minutes and return to over for 5-10 minutes, uncovered.
Sprinkle with chopped parsly and serve hot with bread to dunk in the pan juices.