Greek Lemon Chicken and Potato Bake
This easy, one pan Greek Lemon Chicken and Potato Bake is a weeknight hero! Juicy chicken, crispy potatoes, and fresh green beans roast together in a bright, herby lemon marinade for a flavorful, minimal cleanup meal.
Ingredients
- 4 chicken leg quarters
- ½ cup extra virgin olive oil
- 2 lemons juiced, divided
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 2 tablespoons lemon and herb seasoning or Greek seasoning
- 1 24 oz bag small potatoes (like Yukon Gold or baby potatoes)
- 1 12 oz package fresh green beans, trimmed
Instructions
- Preheat oven to 425°F (220°C). Grease a large, rimmed baking sheet.
- In a large bowl, whisk together olive oil, juice of 1 lemon, oregano, basil, salt, pepper, and lemon herb seasoning.
- Add the potatoes to the bowl and toss to coat thoroughly.
- Place chicken leg quarters on the prepared baking sheet. Arrange coated potatoes around them. Pour about ¾ of the remaining marinade from the bowl over the chicken. Drizzle the second lemon's juice over everything.
- Bake for 30 minutes. Remove from oven and shake the pan to loosen potatoes.
- Toss the green beans in the reserved marinade left in the bowl. Scatter them over the chicken and potatoes.
- Return to oven and bake for an additional 15 minutes, or until green beans are tender, chicken is cooked through (165°F internal temperature), and potatoes are soft.
- For extra browning, broil for 3-5 minutes, watching closely. Let rest 5-10 minutes before serving.
Notes
- Crispy Skin: For the crispiest chicken skin, pat the legs dry before marinating and use the broiler step at the end.
- Tzatziki: Serve with homemade tzatziki sauce for an authentic and delicious pairing.
- Avoid Crowding: Use two pans if necessary to ensure everything browns properly.