Greek Lemon Chicken And Potato Bake
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
59
Spice
54
Sweetness
59
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
680 g
Potatoes (bag small)1 cup
Olive Oil2 tbsps
Dried Basil2 tbsps
Oregano (dried)1 tbsp
Salt1 tbsp
Ground Black PepperDirections:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Grease a large baking sheet with sides
3
Place chicken quarters on prepared baking sheet
4
Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes
5
Arrange potatoes around chicken on baking sheet
6
Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes
7
Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes
8
Place green beans in reserved oil mixture; toss to coat
9
Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes
10
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
11
An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)