Lemon Chicken and Potato Bake



4 serving(s)
Prep: 10mn(s)
Cook: 60mn(s)


  • 4 pcs Chicken Thigh Bone In
  • 1 (24 ounce) bag small potatoes
  • 1/2 cup olive oil
  • 2 lemons, juiced, divided
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 2 tablespoons lemon and herb seasoning
  • 1 (12 ounce) package fresh green beans


Step 1:  Preheat oven to 425 degrees F (220 degree C). Grease a large baking sheet with sides.

Step 2: Place chicken thigh bone in on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning in a large bowl to coat potatoes.

Step 3:  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.

Step 4: Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beams in reserved oil mixture; toss to coat. 

Step 5: Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes.

Step 6: Return to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minuted. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).