Name: Greek Lemon Chicken and Potato Bake
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Chicken leg quarters - 4; Small potatoes - 1 (24 ounce) bag; Olive oil - ½ cup; Lemons, juiced, divided - 2; Dried basil - 2 tablespoons; Dried oregano - 2 tablespoons; Salt - 1 tablespoon; Ground black pepper - 1 tablespoon; Lemon and herb seasoning - 2 tablespoons; Fresh green beans - 1 (12 ounce) package

Ingredients for - Greek Lemon Chicken and Potato Bake

1. Chicken leg quarters 4

2. Small potatoes 1 (24 ounce) bag

3. Olive oil ½ cup

4. Lemons, juiced, divided 2

5. Dried basil 2 tablespoons

6. Dried oregano 2 tablespoons

7. Salt 1 tablespoon

8. Ground black pepper 1 tablespoon

9. Lemon and herb seasoning 2 tablespoons

10. Fresh green beans 1 (12 ounce) package

How to cook deliciously - Greek Lemon Chicken and Potato Bake

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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).