Ranch-Style Chicken Traybake with Potatoes and Green Beans

• 3 tbsp Olive oil
• 2 tsp Dried dill
• 2 tsp Dried parsley
• 1 ½ tsp Ground garlic
• 1 ½ tsp Ground onion
• 1 ½ tsp Ground paprika
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 1 medium Lemon
• 800 g Mixed baby potatoes
• 8 pieces Chicken thighs, bone-in, skin-on
• 300 g Green beans

1. Heat the oven to 220°C (430°F). In a large bowl, mix the olive oil with the dried dill, dried parsley, ground garlic, ground onion, ground paprika, fine sea salt and black pepper. Zest the lemon into the bowl, then cut the lemon into wedges and set aside.
2. Add the mixed baby potatoes to the bowl and toss well to coat. Tip onto a large baking tray and spread out in a single layer. Roast for 15 minutes so the potatoes get a head start.
3. Add the chicken thighs to the same bowl and turn to coat in the remaining seasoning oil. Nestle the chicken among the potatoes, skin-side up, and roast for 20 minutes. The skin should be starting to turn golden.
4. Add the green beans to the tray and toss them lightly in the pan juices. Tuck the lemon wedges around the tray. Roast for 10 to 12 minutes, until the beans are tender and the chicken is cooked through and the juices run clear.
5. Rest the tray for 5 minutes. Squeeze the roasted lemon wedges over the chicken and vegetables to taste, then serve straight from the tray.

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