| Total sodium per serving: 108mg |
Total calories per serving: 650 |
Servings: 4 |
Prep time: 15 minutes Cook time: 1 hour
Ingredients:
- 4 chicken leg quarters (about 1 lb)
- 24 oz mini potatoes or potatoes cut into wedges
- 1/2 cup olive oil
- 2 lemons, juiced, divided*
- 2 tbsp dried basil
- 2 tbsp dried oregano
- 1 tbsp no salt seasoning (21 Salute or similar)
- 1 tbsp ground black pepper
- 2 tbsp lemon and herb seasoning or no salt Greek seasoning
- 1 (12 oz) package fresh green beans (trimmed)
Directions:
1. Preheat oven to 425°F
2. Line a large baking sheet with foil and spray liberally with non-stick cooking spray.
3. Cut the chicken leg quarters into leg and thigh portions and place on the foil lined baking sheet.
4. In a large bowl add the olive oil, juice of 1 lemon, basil, oregano, no salt seasoning, pepper, lemon herb seasoning and mini potatoes or wedges. Mix well to coat the potatoes.
5. Place the potatoes around chicken on baking sheet.
6. Pour about 3/4 of oil mixture over chicken, set the remaining oil mixture aside; drizzle the remaining lemon juice over chicken and potatoes.
7. Place the baking sheet in the preheated oven and cook for 30 minutes; remove from the oven. Using a large spatula, loosen the potatoes and chicken, replace the tray in the oven and cook for another for 15 minutes.
8. Add the green beans to the reserved oil mixture; mix well to coat.
9. Remove the tray from oven and dump the green beans and remaining oil mixture over the chicken and potatoes.
10. Return pan to the oven; bake for 15 minutes or until green beans are tender-crisp and the chicken shows no signs of pinkness.
11. Serve immediately. Garnish with lemon slices or wedges, if desired.
Prep time: 15 minutes Cook time: 1 hour
*zest lemons before juicing, reserve the zest to use in another recipe
Makes 4 servings, each serving has about 650 calories, 108mg sodium, 39.5g carbohydrates
Original recipe found at.allrecipes.com, rewritten and modified for low sodium.
