Lemon Herb Chicken Bake with Potato Crust
2 medium-sized, thinly sliced potatoes
2 bone-in, skin-on chicken thighs
1 cup, trimmed green beans
1, juiced and zested lemon
2 cloves, minced garlic
1 tablespoon, mixed (such as thyme, oregano, parsley) herbs
2 tablespoons, grated parmesan cheese
2 tablespoons olive oil
to taste salt
to taste pepper
Preheat the oven to 200°C (400°F).
In a bowl, combine lemon juice, minced garlic, mixed herbs, salt, and pepper. Add the chicken thighs to the marinade, coating them well. Let them marinate for 15 minutes.
Layer the thinly sliced potatoes in a baking dish to form a crust. Drizzle with olive oil, sprinkle with salt, pepper, and grated Parmesan cheese.
Place the marinated chicken thighs on top of the potato crust. Scatter the trimmed green beans around the chicken. Drizzle with any remaining marinade.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then uncover and bake for an additional 10-15 minutes until the chicken is cooked through and the potatoes are crispy.
Before serving, sprinkle lemon zest over the dish for a pop of freshness. Serve the Lemon Herb Chicken Bake with Potato Crust hot, garnished with extra herbs if desired.
For a twist, try adding different herbs like rosemary or thyme to enhance the flavors. You can also sprinkle some lemon zest on top before serving for an extra burst of citrusy freshness.
*If you need a more detailed description for any of the preparation steps, simply click on its name. This feature is available only for registered users.
422
30g
35g
18g
If you want, you can edit this recipe or create a new variant.