One-pan dishes are my favorite, especially when they don’t require precise measurements of the ingredients. On a Sunday when I didn’t feel like watching my food in the kitchen, I made this. I served it with tzatziki sauce and it came out fantastic.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 to 6 servings |
Ingredients
- 4 chicken leg quarters
- 1 (24 ounce) 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 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).
- If you want to brown and crisp the tops of chicken and potatoes, place the pan under a preheated broiler for about 5 minutes. You can substitute Greek seasoning for lemon herb seasoning. And don’t forget the tzatziki sauce!
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- Nutrition data for this recipe includes the full amount of herb-seasoned olive oil. The actual amount of oil consumed will vary.
Nutrition Facts
| Calories | 551 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 9 g |
| Protein | 35 g |
| Saturated Fat | 6 g |
| Sodium | 1859 mg |
| Sugars | 3 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and delicious!
I couldn’t find anything larger than legs and they were 4 at about 1.9 lbs. which was just right for two people. 6 oz of green beans and 12 oz of potatoes. I cut five minutes off of each cooking cycle except I let the beans go full time. I couldn’t find “lemon herb” spice but did find Bragg organic 24 herbs and spices which does have lemon. I cut every spice measurement in half but still used 1/2 c oil. I certainly would keep my rack in the middle of the oven. Everything worked out great and I’ll definitely be doing this again.
OK, first EVO burnt at 425 F in my oven. And yes thermostat works and temp was checked with wireless thermostat. So it had nasty burnt flavor. Second, the oil burnt the oregano and basil. So double nasty flavors. Third 15 minutes for green beans was to much as they were tough. I am persuaded and will try 375 F and add time next time to try and get a more desirable out come. Also the addition of some chicken stock might enhance the flavor as well. Let you know.
One of my family favorites! Absolutely delicious and so different. String beans alone are to die for!
I am raising my somewhat picky granddaughter. Though I’ve only made this once. I messed up and forgot the potatoes and I was not smart enough to cook the beans long enough either but she love the chicken but didn’t like the green beans next time. I will do it better remembering the potatoes and fixing the green beans the right way also, it was a fairly easy recipe to follow but I was exhausted at the time and messed up on those few things. We’ll have to make this on the weekend when I have more time and I’ve gotten some rest lol. Oh, and I liked it very much myself, by the way
Super easy and incredibly delicious ! Made it without any ingredient modifications and it came out full of flavor and perfectly cooked.
Even my picky 3 year old loved it! The tzatziki was an added burst of flavour! Delish
Pretty tasty, cook time was just right, oil amount was good. I made the mistake of mixing the oil salt and spices in a measuring cup and the salt settled on the bottom instead of blending in. Also added carrots and rosemary
Excellent. Need to cook beans a little longer
I made this recipe specifically so I could use the Meyer Lemon Olive Oil I just got as a gift. Instead of leg quarters, I used 2 boneless/skinless breasts and 4 boneless/skinless thighs. Instead of 2 Tb basil and 2 Tb oregano, I used 4 Tb Italian seasoning. Since the olive oil is pressed with Meyer lemons, and I didn’t have any “lemon & herb seasoning”, I just zested one fresh Meyer lemon into the herb/oil mix (they’re small) and used about 3/4 of the juice from that lemon. I also added 1 Tb minced garlic. I mixed the Italian seasoning, salt, pepper, oil, lemon juice, and garlic together in a bowl while the oven preheated. I lined a pan with foil, dredged the chicken pieces through the herbed oil, and placed them on the pan. I put 8 small washed potatoes in the bowl, coated them with the herbed oil and placed them on the pan between the chicken pieces. I then gave the lemon a good squeeze over everything to get the last 1/4 of the juice out. I put the chicken in the oven and dumped a bag of frozen green beans in the bowl with the remaining herbed oil and allowed them to thaw while the chicken cooked. After 20 minutes, I shook the pan as directed, put the thawed green beans on top, and poured the last of the herbed oil over the top of everything. I also tilted the pan slightly to easily spoon the pan juices over the chicken. I put the pan back in the oven for another 20 minutes. When I took the pan out, the potatoes and green beans needed another few minutes (in my opinion) so I re-basted everything and popped the pan back in the oven for another 8 minutes. The chicken turned out tender and juicy, the potatoes were perfectly cooked, and the green beans were just the way we like them. Also, despite using lemon olive oil, fresh lemon zest and the juice of one fresh lemon, I was surprised how subtle the lemon flavor was. I was expecting citrus chicken, but it tasted like Mediterranean-herbed chicken with a nice brightness to it. This recipe was seriously simple, healthy, and flavorful. I’m very anxious to make it again. I may add a thinly sliced onion to the green beans next time.
Used 8 thighs, otherwise unchanged and it was delicious!
I made it according to the recipe and it was delicious!
A winner for my little family! Recipe is easily scaled up or down. Definitely one to repeat often.
I got this recipe through the email list. I have to say it’s one of the best recipes I’ve made in a long time. The green beans were fantastic and the potatoes were awesome. The chicken was tender and juicy and delicious. I’ll have to get this one five stars. I could eat this three times a week!
Amazing
This is now a family favorite. It is especially good for our hot summer days in Georgia.
Cut to 1 tablespoon of lemon juice
Made this for a family dinner and they loved it!
This was an amazing recipe!! The only thing I changed was that I used chicken breasts instead of legs . Excellent taste profile too!
Outstanding! My family absolutely loved it! So easy and quick! Next time, I might use asparagus instead of green beans.. or use both.. and definitely add more potatoes!
Followed the recipe exactly. Delicious we loved it and I’ve already made it again! Young Granddaughters loved it too