Description
Greek Lemon Chicken and Potato Bake
Ingredients
4 bone-in, skin-on chicken legs (thigh and drumstick)
1 lb potatoes, diced
1/2 lb green beans, trimmed
3 tbsp olive oil
1/4 cup fresh lemon juice (about 1 large lemon)
1 tbsp lemon zest
4 cloves garlic, minced
2 tsp dried oregano
1/2 tsp paprika
Salt and pepper to taste
Lemon wedges (for serving)
Directions
Preheat oven to 400°F (200°C) and grease a large baking dish or sheet pan.
Prepare marinade: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper.
Season chicken and potatoes: Toss chicken legs and potatoes with the marinade in a large bowl, ensuring everything is well-coated. Transfer to the baking dish, spreading the potatoes around the chicken.
Bake: Roast for 30 minutes.
Add green beans: Toss green beans with a drizzle of olive oil, salt, and pepper. Add them to the baking dish, stirring them into the potatoes. Roast for an additional 15–20 minutes, until the chicken is golden and cooked through (internal temp 165°F/74°C) and the potatoes are tender.
Serve: Garnish with extra lemon wedges and serve hot.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: ~450 kcal per serving
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