Lemon Chicken and Potato Roast

Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).

Next, take some cooking spray and thoroughly cover a large baking tray with it.

Then, place the chicken quarters onto the prepared baking sheet. In a separate bowl, combine diced potatoes with olive oil, freshly squeezed juice of one lemon, chopped basil, dried oregano, salt, pepper, and a blend of herbs for added flavor. Mix the ingredients well to coat the potatoes evenly.

Arrange the potatoes around the chicken quarters on the baking sheet, making sure they're spread out nicely.

Pour approximately three-quarters of the oil mixture over the chicken, saving the remaining oil for later use. Drizzle the remaining lemon juice over both the chicken and potatoes to add a burst of citrus flavor.

Place the baking sheet in the preheated oven and bake for about 30 minutes. After shaking the tray gently to loosen any stuck potatoes, continue baking for an additional 15 minutes.

To add some extra flavor to the dish, place the green beans in the reserved oil mixture and toss them around to coat evenly.

Remove the chicken mixture from the oven, then pour the green bean mixture over both the chicken and potatoes.

Return the baking sheet to the oven and continue cooking until the green beans are tender with a slight crunch, the chicken is no longer pink at the bone, and the juices run clear. This should take around 15 minutes more. To ensure the chicken is cooked to perfection, insert an instant-read thermometer into the thickest part of the breast near the bone. The temperature should read 165 degrees Fahrenheit (74 degrees Celsius).