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Greek Lemon Chicken and Potato Bake


Greek Lemon Chicken and Potato Bake


Prep: 10 mins Cook: 1 hr Total: 1 hr 10 mins Servings: 4

“I love one-pan meals, especially when no measuring and exact ingredients are involved. I made this one Sunday when I didn’t want to babysit my food in the kitchen! Turned out great, and I served it with tzatziki sauce.”


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


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 the tops of chicken and potatoes more, place pan under a preheated broiler for about 5 minutes, to get a bit crispy. And don’t forget the tzatziki sauce!

Nutrition Facts:

Per Serving: 551 calories; protein 34.8g 70% DV; carbohydrates 41.9g 14% DV; fat 29.1g 45% DV; cholesterol 102.8mg 34% DV; sodium 1858.5mg 74% DV.