Greek Lemon Chicken and Potato Bake

Ingredients

• 4 chickens leg quarters
• 1 bag small potatoes , 24 ounce
• 0.5 cups 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 package fresh green beans , 12 ounce

Instructions

1. 1

   Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.

2. 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. 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. 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).