Greek Lemon Chicken and Vegetable Bake

Ingredients

• 6 Chicken Leg Quarters

• 1 (24 Ounce) Bag Small Red Fingerling Potatoes

• ½ Cup Olive Oil

• 2 Lemons, Juiced, Divided

• 2 Tablespoons Dried Basil

• 2 Tablespoons Dried Oregano

• 1 Tablespoon Sea Salt

• 1 Tablespoon Ground Black Pepper

• 2 Tablespoons Greek Seasoning

• 1 Bunch Fresh Asparagus Cut On Bias

Directions

Preheat oven to 425 degrees F (220 degrees C). 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 3/4 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 asparagus in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour seasoned asparagus over chicken and potatoes.

Return pan to the oven; bake until asparagus is tender with a bite, chicken is no longer pink at the bone and juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve with Pita and tzatziki.

 

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