Greek Lemon Chicken and Potato Bake

I altered the recipe slightly with using Seasonings that I had in my pantry that were close to what was recommended. I also made it with parts of the chicken breast, wing, and leg quarters! It was still good. I’ll definitely make it again!

I used lemon pepper seasoning instead of lemon and herb, and serve with tzatziki sauce. Cookie sheet, cutting board, and a large bowl is all you need. I cut my potatoes in half so I guess if you elected not to do that, then you don’t even need a cutting board. Great recipe, certified banger.

Even my picky 3 year old loved it! The tzatziki was an added burst of flavour! Delish

Pretty tasty, cook time was just right, oil amount was good. I made the mistake of mixing the oil salt and spices in a measuring cup and the salt settled on the bottom instead of blending in.Also added carrots and rosemary

I made this recipe specifically so I could use the Meyer Lemon Olive Oil I just got as a gift.Instead of leg quarters, I used 2 boneless/skinless breasts and 4 boneless/skinless thighs.Instead of 2 Tb basil and 2 Tb oregano, I used 4 Tb Italian seasoning.Since the olive oil is pressed with Meyer lemons, and I didn't have any "lemon & herb seasoning", I just zested one fresh Meyer lemon into the herb/oil mix (they're small) and used about 3/4 of the juice from that lemon.I also added 1 Tb minced garlic.I mixed the Italian seasoning, salt, pepper, oil, lemon juice, and garlic together in a bowl while the oven preheated. I lined a pan with foil, dredged the chicken pieces through the herbed oil, and placed them on the pan. I put 8 small washed potatoes in the bowl, coated them with the herbed oil and placed them on the pan between the chicken pieces. I then gave the lemon a good squeeze over everything to get the last 1/4 of the juice out.I put the chicken in the oven and dumped a bag of frozen green beans in the bowl with the remaining herbed oil and allowed them to thaw while the chicken cooked.After 20 minutes, I shook the pan as directed, put the thawed green beans on top, and poured the last of the herbed oil over the top of everything. I also tilted the pan slightly to easily spoon the pan juices over the chicken. I put the pan back in the oven for another 20 minutes.When I took the pan out, the potatoes and green beans needed another few minutes (in my opinion) so I re-basted everything and popped the pan back in the oven for another 8 minutes.The chicken turned out tender and juicy, the potatoes were perfectly cooked, and the green beans were just the way we like them. Also, despite using lemon olive oil, fresh lemon zest and the juice of one fresh lemon, I was surprised how subtle the lemon flavor was. I was expecting citrus chicken, but it tasted like Mediterranean-herbed chicken with a nice brightness to it.This recipe was seriously simple, healthy, and flavorful. I'm very anxious to make it again. I may add a thinly sliced onion to the green beans next time.

A winner for my little family! Recipe is easily scaled up or down. Definitely one to repeat often.

I got this recipe through the email list. I have to say it’s one of the best recipes I’ve made in a long time. The green beans were fantastic and the potatoes were awesome. The chicken was tender and juicy and delicious. I’ll have to get this one five stars. I could eat this three times a week!

Delicious as is posted! Would definitely make it again!