If you are like me and you love the really well-browned bits in chicken and veggies, you can place the pan under a preheated broiler for a few minutes. This is a wholesome meal that does not necessarily require a side dish, but since we’re so fond of the Mediterranean flavors, I would serve this with fresh Greek salad – and of course a good chunk of feta cheese.
And while we’re on the subject of side dishes, tzatziki sauce is a must with almost any meal during the summer! Besides Greek dishes, it works really well with BBQ meals. I’ve tried some great store bought tzatziki sauces so you don’t have to worry about making it from the scratch if you don’t have a favorite recipe!
4 chicken leg quarters
1 (24 oz.) bag small potatoes
1/2 cup Bertolli olive oil
2 lemons, juiced, divided
2 Tbsp dried basil
2 Tbsp dried oregano
1 Tbsp salt
1 Tbsp ground black pepper
2 Tbsp lemon and herb seasoning
1 (12 oz.) package fresh green beans
Preheat oven to 425 F. Grease a large baking sheet with sides.
Place chicken on the baking sheet. Combine the potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning, toss to coat. 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. You can also add lemon slices on top.
Bake for about 30 minutes; shake baking sheet to loosen potatoes, bake for 15 more minutes. Place green beans in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes.
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 F.
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Quick tip: Serve with tzatziki sauce.