This easy, one-pan dish is packed with bold flavours! Tender chicken, potatoes, and fresh green beans are all roasted together with a zesty baharat-spiced marinade. The result is a perfectly balanced, flavourful meal that’s simple to make and clean up afterward. Quick, delicious, and sure to impress. Let me know if you give it a go x
Serves: 4
Ready in: 12mins
Ingredients:
4 whole chicken legs
12-14 cocktail potatoes, halved
300g green beans, trimmed and halved
1 lemon (for serving)
For the Marinade:
2 lemons, juiced (1/4 cup)
1/4 cup olive oil
6 garlic cloves, crushed
2 tsp baharat (Arabic 7-spice blend)
1 tsp paprika
2 tsp salt
1 tsp black pepper
Method:
Step 1. Preheat the oven to 200°C
Step 2. Prepare the potatoes: Halve the cocktail potatoes and place them in a microwave-safe bowl. Cover with a damp paper towel and microwave on high for 5 minutes to soften slightly.
Step 3. Prepare the marinade: In a small bowl, whisk together the lemon juice, olive oil, garlic, baharat, paprika, salt, and pepper.
Step 4. Assemble the dish: Line a baking tray. Score top of chicken and arrange the chicken legs on the tray. Add the par-cooked potatoes to the tray, then pour the marinade over everything. Use your hands to toss and coat the chicken and potatoes evenly with the marinade.
Step 5. Bake: Place the tray in the preheated oven and bake for 45 minutes.
Step 6. Add the green beans: After 45 minutes, remove the tray from the oven and add the trimmed green beans. Squeeze an extra bit of lemon juice and drizzle of olive oil over the vegetables. Return the tray to the oven for an additional 15 minutes, or until the chicken is cooked through and golden, and the potatoes are tender.
Step 7. Serve: Once everything is cooked, remove from the oven and serve hot, with a side of rice if desired.
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