why make this recipe
Greek Lemon Chicken and Potato Bake is a simple and delicious meal that brings the flavors of the Mediterranean right to your home. This recipe is perfect for busy days when you want a hearty dish without spending too much time in the kitchen. The combination of juicy chicken, tender potatoes, and crisp green beans makes it a complete meal that everyone will enjoy.
how to make Greek Lemon Chicken and Potato Bake
Ingredients:
4 chicken leg quarters
1 (24 ounce) bag small potatoes
0.5 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
Directions:
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Preheat your oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.
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Place the chicken quarters on the prepared baking sheet. In a large bowl, stir together the potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning. Make sure the potatoes are well coated.
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Arrange the coated potatoes around the chicken on the baking sheet. Pour about 3/4 of the oil mixture over the chicken, saving some for later. Drizzle the remaining lemon juice over both the chicken and potatoes.
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Bake in the preheated oven for about 30 minutes. After this, shake the baking sheet to loosen the potatoes and continue baking for another 15 minutes.
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While the chicken and potatoes bake, toss the green beans in the reserved oil mixture to coat them.
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Once the chicken mixture is done, take it out of the oven and pour the green bean mixture over the top.
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Return the pan to the oven and bake until the green beans are tender, the chicken is no longer pink at the bone, and the juices run clear, about 15 minutes. You can check if the chicken is cooked by using an instant-read thermometer; it should read 165 degrees F (74 degrees C).
how to serve Greek Lemon Chicken and Potato Bake
Serve this dish directly from the oven to the table for a beautiful presentation. You can place the chicken, potatoes, and green beans on a large platter. For an extra touch, sprinkle some fresh herbs or lemon slices over the top before serving.
how to store Greek Lemon Chicken and Potato Bake
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. You can also freeze leftovers for up to 2 months. When reheating, make sure the chicken reaches an internal temperature of 165 degrees F (74 degrees C).
tips to make Greek Lemon Chicken and Potato Bake
- For best flavor, marinate the chicken in the olive oil and lemon juice mixture for a few hours or overnight before baking.
- Feel free to add your favorite vegetables, like bell peppers or zucchini, to the dish for extra nutrition.
- Make sure not to overcrowd the baking sheet; this helps the chicken and vegetables cook evenly and get crispy.
variation
You can use chicken thighs or breasts instead of leg quarters if you prefer. You can also substitute the potatoes for sweet potatoes for a different flavor and nutrition boost.
FAQs
1. Can I use other vegetables in this recipe?
Yes! You can add vegetables like bell peppers, carrots, or zucchini along with the green beans.
2. Is this recipe suitable for meal prep?
Absolutely! This recipe is great for meal prep. Just make sure to store the leftovers correctly in the refrigerator or freezer.
3. Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Cook on low for about 6-8 hours or on high for about 4 hours. Just add the green beans in the last half hour of cooking.
