Chicken and Potatoes Tray Bake
Directions
- 1Preheat oven to 425°F (220°C).
- 2Pat the chicken dry with paper towels.
- 3Mix olive oil, melted butter, garlic, lemon juice, garlic powder, onion powder, thyme, rosemary, italian seasoning, paprika, salt, and pepper.
- 4Toss potatoes and onion with about one-third of the herb mixture.
- 5Spread potatoes and onion in a large roasting pan or baking tray.
- 6Rub the remaining herb mixture all over the chicken thighs.
- 7Place chicken skin-side up among the potatoes.
- 8Pour chicken broth around the potatoes, avoiding the chicken skin.
- 9Roast uncovered for 30 minutes.
- 10Add green beans to the tray and toss them lightly in the pan juices.
- 11Continue roasting for 20–25 minutes, until the potatoes are tender and the chicken reaches 165°F (74°C).
- 12Broil for 2–3 minutes for extra crispy, golden chicken skin.
- 13Spoon the buttery herb pan juices over the potatoes and green beans.
- 14Garnish with chopped parsley and serve hot.
Ingredients
- 6 whole bone-in skin-on chicken thighs
- 1.5 lbs baby yukon gold potatoes, halved
- 12 oz fresh green beans, trimmed
- 1 small onion, cut into wedges
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 3 tbsp melted butter
- 0.5 cup chicken broth
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp italian seasoning
- 0.5 tsp paprika
- 0.75 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp chopped parsley
