Ingredients
4
4 servings
- •4 chicken leg quarters
- •1 (24 ounce) bag small potatoes
- •0.5 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).
Nutritional Facts
Per 4 servings
- Calories: 551
- Carbohydrate: 42g
- Fat: 29g
- Fiber: 9g
- Protein: 35g
- Sugar: 3g
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