Greek Lemon Chicken And Potato Bake Delight
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to devour the most mouthwatering, one-pan Greek Lemon Chicken and Potato Bake of your life!
Who says Sunday lunches have to be boring? Not me! I whipped up this incredible dish on a lazy Sunday afternoon, and it turned out to be a real showstopper. No fuss, no muss, just a flavorful, satisfying meal that’ll become a staple in your kitchen!
Preheat your oven to 425 degrees F (220 degrees C), and get ready to grease a large baking sheet with sides. Place those juicy chicken leg quarters on the prepared baking sheet, and set them aside for now.
In a large bowl, mix together those adorable small potatoes, olive oil, juice of 1 lemon, dried basil, dried oregano, salt, pepper, and lemon herb seasoning. Yes, it’s a lot of flavors, but trust me, it’s worth it! Coat those potatoes evenly, and arrange them around the chicken on the baking sheet.
Printable Recipe
Ingredients
- 4 chicken leg quarters
- 1.5 pounds small potatoes
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon lemon herb seasoning
Instructions
- 1. Preheat your oven to 425 degrees F (220 degrees C).
- 2. Grease a large baking sheet with sides.
- 3. Place the chicken leg quarters on the prepared baking sheet and set aside.
- 4. In a large bowl, mix together small potatoes, olive oil, juice of 1 lemon, dried basil, dried oregano, salt, pepper, and lemon herb seasoning.
- 5. Coat the potatoes evenly with the mixture.
- 6. Arrange the coated potatoes around the chicken on the baking sheet.
- 7. Bake in the preheated oven until the chicken is cooked through and the potatoes are tender.
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