Greek Chicken N Potatoes
4 Chicken Leg Quarters
1 (24 Ounce) Bag Small Potatoes
½ Cup Olive Oil
2 Lemons, Juiced, Divided
2 Tablespoons Dried Basil
2 Tablespoons Dried Oregano
1 Tablespoon Salt
1 Tablespoon Ground Black Pepper
2 Tablespoons Lemon And Herb Seasoning
2 Bunches Fresh Asparagus
Step 1 Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.
Step 2 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.
Step 3 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 asparagus mixture over chicken and potatoes.
Step 4 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 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
If you want to brown the tops of chicken and potatoes more, place pan under a preheated broiler for about 5 minutes, to get a bit crispy. And don’t forget the tzatziki sauce. You can substitute Greek seasoning for the lemon herb seasoning.