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Greek Lemon Chicken and Potato Bake
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Easy one-pan Greek chicken with roasted potatoes and green beans - simple and fuss-free cooking.
Ingredients:
  • 4 chicken leg quarters
  • 1 (24 ounce) bag small potatoes
  • 0.5 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
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and generously grease a large baking sheet with sides.
  • Arrange the chicken quarters on the baking sheet. In a large bowl, toss the potatoes with olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning until coated. Place the potatoes around the chicken on the baking sheet. Pour 3/4 of the oil mixture over the chicken, keeping the rest aside. Drizzle the remaining lemon juice over the chicken and potatoes.
  • Roast in the preheated oven for 30 minutes, shaking the baking sheet to loosen the potatoes. Then, bake for an additional 15 minutes. Toss green beans in reserved oil mixture to coat. Once the chicken mixture is done, pour the green bean mixture over the chicken and potatoes.
  • Bake in the oven until green beans are tender but still crisp, chicken is fully cooked, and juices run clear, approximately 15 minutes. Check for doneness by using an instant-read thermometer; it should register 165 degrees F (74 degrees C) near the bone.

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