Greek Lemon Chicken and Potato Bake Recipe

Ingredients

Instructions

  1. Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.

  2. 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.

  3. 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.

  4. 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

    Calories: 551
                                                        % Daily Value *
    Total Fat: 45 %
    Saturated Fat: 
    Cholesterol: 34 %
    Sodium: 74 %
    Potassium: 35 %
    Carbohydrates: 14 %
    Fiber: 34 %
    Sugar: 
    Protein: 70 %
    Vitamin A Iu: 
    Niacin Equivalents: 
    Vitamin B6: 
    Vitamin C: 
    Folate: 
    Calcium: 
    Iron: 
    Magnesium: 
    Thiamin: 

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