Ingredients


4 chicken leg quarters

1 (24 ounce) bag small potatoes

1/2 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


Directions

Prep    10 m     Cook     1 h     Ready In     1 h 10 m


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).