Greek Lemon Chicken and Potato Bake

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Greek Lemon Chicken and Potato Bake

Prep 20 m

Cook 50 m

Ready In 70 m

4 Servings

540 Calories


I love one-pan meals, especially when no measuring and exact ingredients are involved. I made this one Sunday when I didnt want to babysit my food in the kitchen! Turned out great, and I served it with tzatziki sauce.

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  1. 4 chicken leg quarters

  2. 1 (24 ounce) bag small potatoes

  3. 1/2 cup olive oil

  4. 2 lemons, juiced, divided

  5. 2 tablespoons dried basil

  6. 2 tablespoons dried oregano

  7. 1 tablespoon salt

  8. 1 tablespoon ground black pepper

  9. 2 tablespoons lemon and herb seasoning

  10. 1 (12 ounce) package fresh green beans


  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).

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