Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Servings: 4
Max Servings: 4
Yield: 4 to 6 servings

Ingredients : Greek Lemon Chicken and Potato Bake

  • 4 chicken leg quarters
  • 1 (24 ounce) bag small potatoes
  • ½ cup olive oil
  • 2 lemons, juiced, divided
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 2 tablespoons lemon and herb seasoning
  • 1 (12 ounce) package fresh green beans

Directions : Greek Lemon Chicken and Potato Bake

Step 1 : Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.

Step 2 : Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes.

Step 3 : Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes.

Step 4 : Return pan to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

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