One Pan Greek Chicken, Potatoes and Green Beans
Description
Green beans, chicken and potatoes in a Greek marinade make a delicious weeknight meal. It's easy to make and is all made on one baking pan, so there are very few dirty dishes when cooking.
Ingredients
16 oz. baby red potatoes, halved
16 oz. green beans, trimmed
2 T. olive oil
Kosher salt, to taste
freshly ground black pepper, to taste
2 T. chopped fresh parsley leaves
Marinade:
8 bone-in, skin-on chicken thighs
1/4 c. olive oil
3 cloves garlic, minced
freshly squeezed juice from 1 lemon
1 T. red wine vinegar
1 T. dried oregano
Kosher salt, to taste
freshly ground black pepper, to taste
chopped parsley, for garnish
lemon slices, for garnish
Directions
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Wash chicken and pat dry with paper towels. Scrub potatoes and cut in halves.
In a gallon size zip-loc bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20- 60 minutes, turning bag occasionally.
Drain the chicken from the marinade; discard the marinade.
Preheat oven to 400 degrees. Lightly grease a baking sheet or coat with non-stick spray.
Place potatoes and green beans in a single layer on the prepared baking sheet. Drizzle with olive oil; season with salt and pepper, to taste. Top with chicken in a single layer.
Roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees, about 25-30 minutes, depending on size of the potatoes. Then broil for 2-3 minutes, or until golden brown and slightly charred.
Serve immediately, garnished with parsley and lemon slices, if desired.
4 servings.