INGREDIENTS
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4 chicken
leg quarters
1 (24
ounce) bag small potatoes
1/2 cup
olive oil
2 lemons,
juiced, divided
2
tablespoons dried basil
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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
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DIRECTIONS
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1.
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Preheat
oven to 425 degrees F (220 degrees C). Grease a large baking sheet with
sides.
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2.
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Place
chicken quarters on prepared baking sheet. Stir potatoes, olive oil, and
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.
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3.
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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.
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4.
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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).
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