Greek-inspired lemon chicken and potato bake

    Greek-inspired lemon chicken and potato bake

    (426)
    6saves
    1hr10min


    1 person made this

    About this recipe: This one-pan Greek-inspired chicken, roasted with potatoes and green beans, requires minimal attention while it cooks. Serve with tzatziki sauce.

    Ingredients
    Serves: 4 

    • 4 large chicken legs
    • 650g baby potatoes
    • 120ml olive oil
    • 2 lemons, juiced, divided
    • 2 tablespoons dried basil
    • 2 tablespoons dried oregano
    • 1 tablespoon salt
    • 1 tablespoon freshly ground black pepper
    • 2 tablespoons lemon and herb seasoning
    • 350g fresh green beans

    Method
    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 220 C / Gas 7. Grease a large, deep roasting tin.
    2. Place chicken legs in prepared roasting tin. 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 in roasting tray. 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 roasting tin 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 tin to the oven; bake until green beans are tender with a bite, chicken is cooked through and juices run clear, about 15 minutes.

    Note

    If you want to crisp up the chicken and potatoes some more, place the roasting tin under a preheated grill for about 5 minutes.

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    Reviews & ratings
    Average global rating:
    (426)

    Reviews in English (424)

    by
    95

    This smelled so good while baking! You know it's good when your picky 13 yr old boy tells you it's the best chicken he's ever had!! I used 6 bone-in/skin-on thighs. I rendered the fat off the skin in a skillet before baking, as I didn't want all the fat in the pan.(add the thighs skin side down in a cold skillet, turned to medium heat and cooked for 5 minutes until the skin was brown and the pan is filled with fat) I only used one Tablespoon of Greek seasoning for all the other herbs called for as I thought 6 Tablespoons would be way too much! 1 tsp. of pepper, a tsp. of garlic powder and the zest of a lemon. This cooked up in 40 minutes total. My store had no fresh green beans so I left them out this time, and served it with Greek salad, pita bread and tzatziki sauce! Yum!  -  26 May 2015  (Review from Allrecipes US | Canada)

    by
    66

    Absolutely Delicious! Will definitely be making this more often! I used 4 boneless skinless chicken breasts, and doubled the potato/spice mixture. Although I don't know if I needed to quite double all of the seasonings, it was perfectly fine doubled & my family really enjoyed it! My mom wasn't planning on eating dinner until she smelled it cooking: and then she went for seconds! She liked it so much that she asked if she could review this recipe, too! (That's saying a lot for my mom-she doesn't bother with recipes, reviewing, baking, or trying many new food items!) Thanks for a great recipe!  -  28 May 2015  (Review from Allrecipes US | Canada)

    by
    46

    Made this many times, being Greek! To kick it up a notch add a lot of chopped Garlic all over it. When done remove chicken and kick up to 450 and let the potatoes get nice and crispy, be sure to watch and not let burn!  -  11 Jul 2016  (Review from Allrecipes US | Canada)

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