Shelly's Recipe

Greek Lemon Chicken and Potato Bake

Category: Chicken

4 chicken leg quarters
1 (24 ounce) bag small potatoes
1/2 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 (used the zest from the two lemons that were juiced along with a little rosemary, garlic, and thyme)
1 (12 ounce) package fresh green beans

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

(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.

(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.

(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).

(5) When done remove chicken and drain the grease that has accumulated in the dish and kick up to 450 and let the potatoes get nice and crispy, be sure to watch and not let burn!