Greek Lemon Chicken and Potato Bake

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.

Print Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Course lunch/dinner

Cuisine Mediterranean

Servings 4 people

Calories 4647.5 kcal

Equipment

1 Large Baking Sheet With sides to contain ingredients and liquids.
1 Large Mixing Bowl For tossing potatoes and green beans with seasonings.
1 Lemon Juicer To efficiently extract juice from fresh lemons.
1 Measuring Spoons For accurate seasoning measurements.
1 Instant-Read Thermometer Crucial for ensuring chicken is cooked to a safe internal temperature.

Ingredients

Main

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).

Notes

To ensure optimal crispness for the potatoes and even cooking, avoid overcrowding the baking sheet; use two if necessary. For deeper flavor, consider marinating the chicken in a portion of the olive oil and lemon juice mixture for at least 30 minutes prior to baking. Always use an instant-read thermometer to confirm the chicken reaches 165°F (74°C) to prevent undercooking. For a brighter finish, add fresh lemon zest or a final squeeze of fresh lemon juice after baking. Consider tossing the green beans with a touch of minced garlic before adding them to the pan for an aromatic boost. Serving with a fresh tzatziki sauce and a sprinkle of chopped fresh parsley will elevate this rustic dish.