Greek Lemon Chicken and Potato Bake

                                                                           Ingredients

• 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
• 1 (12 ounce) package fresh green beans
• Add all ingredients to list

Directions

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• Prep
  10 m
• Cook
  1 h
• Ready In
  1 h 10 m

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).

Footnotes

• Cook's Note:
• If you want to brown the tops of chicken and potatoes more, place pan under a preheated broiler for about 5 minutes, to get a bit crispy. And don't forget the tzatziki sauce!
• Editor's Notes:
• You can substitute Greek seasoning for the lemon herb seasoning.
• Nutrition data for this recipe includes the full amount of herb-seasoned olive oil. The actual amount of oil consumed will vary.