• 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).

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