For extra crispy potatoes, parboil them for 5-7 minutes before tossing them with the marinade. Feel free to substitute other vegetables, such as bell peppers, onions, or zucchini. If you don't have lemon-herb seasoning, you can use a combination of dried thyme, rosemary, and garlic powder. Bone-in chicken thighs can also be used in place of chicken leg quarters. To ensure even cooking, don't overcrowd the baking sheet. If necessary, use two baking sheets.
Greek Lemon Chicken and Potato Bake
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PREP TIME10 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 10 mins
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SERVING4 People
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VIEWS2.7K
A vibrant and flavorful one-pan wonder, this Greek-inspired dish brings together juicy chicken, tender potatoes, and crisp green beans in a zesty lemon-herb marinade. Perfect for a fuss-free weeknight dinner or a relaxed Sunday supper.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol103 mg
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Fiber9 g
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Protein35 g
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Saturated Fat6 g
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Sodium1859 mg
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Sugar3 g
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Fat29 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet with sides. (5 minutes)
02 Step
Recipe View Place chicken quarters on the prepared baking sheet. In a large bowl, combine potatoes, olive oil, juice and zest of 1 lemon, basil, oregano, salt, pepper, and lemon-herb seasoning. Toss to coat potatoes evenly. Arrange potatoes around chicken on the baking sheet. Pour about 3/4 of the potato and oil mixture over the chicken, reserving the remaining mixture in the bowl. Drizzle the remaining lemon juice over the chicken and potatoes. (15 minutes)
03 Step
Recipe View Bake in the preheated oven for 30 minutes. Shake the baking sheet gently to loosen the potatoes, then continue baking for another 15 minutes. Place the green beans in the reserved oil mixture; toss to coat. Remove the chicken and potato mixture from the oven and pour the green bean mixture over the chicken and potatoes. (45 minutes)
04 Step
Recipe View Return the pan to the oven and bake until the green beans are tender with a slight bite, the chicken is no longer pink at the bone, and the juices run clear when pierced with a fork, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). (15 minutes)
05 Step
Recipe View Let rest for 5-10 minutes before serving. Garnish with fresh parsley or dill, if desired. Serve with tzatziki sauce on the side.
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Damian Powlowski
Feb 24, 2023The lemon-herb marinade is amazing. I've used it on other meats and vegetables too.
Wilfredo Hettinger
Feb 13, 2023I found that 425 was a little too hot for my oven, the chicken was getting too dark. I lowered the temperature to 400 after 30 minutes and that worked well.
Ricky Kohler
Jan 27, 2023This recipe is a lifesaver! So easy to throw together on a busy weeknight, and the whole family loves it.
Grady Greenfelder
Jul 14, 2022My potatoes didn't get as crispy as I would have liked. Next time, I'll try parboiling them first.
May Rolfson
Jan 6, 2022I added some sliced red onions and bell peppers to the dish, and it was delicious!