Prepare the Chicken: Use a sharp knife to trim off the excess fat then pat dry with paper towels.

Slice the Potatoes: Peel off the skin, then slice the potatoes in half lengthwise. Lay each half flat then continue slicing them lengthwise into 1/2 inch wedges. Soak the wedges in water to remove the excess starch.

Chop the Parsley: Cut off the stems, then bunch the leaves together and thinly slice. Then rock the knife up and down a few times to chop the leaves into fine pieces.

Microwave the Potatoes: To a microwave-safe bowl, add 24 oz potatoes and cover them with plastic wrap. Microwave at full power for 10 minutes.

Make the Seasonings: Mix 1/2 tbsp lemon juice, 3/4 tbsp olive oil, 1/2 tsp cayenne, 1/2 tsp paprika, 1/2 tbsp Italian seasoning, 1 tsp Cajun seasoning, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp dried oregano until well-combined.

Slice and Season the Chicken: Use a chef’s knife to make small slits into the 30 oz skin-on bone-in chicken thighs so that the seasonings can seep through. Dry rub chicken on both sides with the seasoning mixture from step 2.

Spread the Chicken and Potatoes Onto the Sheet: On a baking sheet lined with parchment paper, line the seasoned chicken thighs then spread the microwaved potatoes in the remaining space.

Oil the Potatoes: Brush 3/4 tbsp olive oil over the potatoes.

Bake the Food: Place the food tray on the middle rack and bake the chicken thighs and potatoes at 400 °F for 30 minutes.

Add the Green Beans: Remove the tray, then layer 8 oz green beans over top.

Bake the Green Beans: Place the tray on the middle rack and bake at 425 °F for another 7 minutes.

Serve the Food: Remove the food from the oven, transfer onto serving plates, sprinkle in 2 tbsp parsley then serve hot.