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.
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
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat oven to 220 C / Gas 7. Grease a large, deep roasting tin.
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.
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.
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.
If you want to crisp up the chicken and potatoes some more, place the roasting tin under a preheated grill for about 5 minutes.