Description
I love one-pan meals, especially when no measuring and exact ingredients are involved. I made this one Sunday when I didn’t want to babysit my food in the kitchen! Turned out great, and I served it with tzatziki sauce.
Ingredients
- 4 chicken leg quarters
- 1 (24 ounce) bag small potatoes
- ½ 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 oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.
- 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.
- 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.
- 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).
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 4