- 4 chicken leg quarters
- 1 (24 ounces) 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 ounces ) package fresh green beans
Preheat oven to 425º F (220º C). Grease a large baking sheet with sides.
Place chicken quarters on the 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 a 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 the 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 165º F (74º C).blog comments powered by Disqus