Greek Lemon Chicken and Potato Bake
Roasted Sage Broccoli
Ingredients
- 4 chicken leg quarters
- 1 (24-oz) bag small potatoes
- ½ cup 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) pkg fresh green beans
Instructions
- Preheat oven to 425°F. Grease a large baking sheet with sides.
- Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about ¾ of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes.
- Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes.
- Return pan 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 minutes. An instant-read thermometer inserted near the bone should read 165°F.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- ½ red onion, sliced
- 8 fresh sage leaves, torn
- 2 Tbsp extra virgin olive oil
- ½ tsp salt
- ½ tsp garlic salt
- ¼ tsp ground black pepper
Side Dish Instructions
- Preheat oven to 400°F. Line a baking sheet with aluminum foil.
- Spread broccoli in a single layer on the prepared baking sheet. Sprinkle onion and sage leaves over broccoli; drizzle with olive oil. Sprinkle salt, garlic salt, and black pepper over broccoli mixture; toss to coat.
- Roast in the preheated oven until broccoli is browned and crisp, 20 to 30 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
551
|
97
|
648
|
| Fat (g) | 29 | 7 | 36 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 35 | 3 | 38 |
| Carb (g) | 42 | 7 | 49 |
| Fiber (g) | 9 | 3 | 12 |
| Sodium (mg) | 1859 | 546 | 2405 |
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