Prep and preheat: Heat your oven to 400°F (200°C). Pat the chicken dry with paper towels and season both sides with salt and pepper. Zest your lemon and set it aside, then juice the lemon.

Season the veggies: In a large oven-safe skillet or Dutch oven, toss the potatoes, carrots, onion, and green beans with 1–2 tablespoons olive oil, half the garlic, half the herbs, salt, and pepper. Spread the veggies into an even layer.

Sear the chicken (optional but tasty): Heat 1 tablespoon olive oil in a separate skillet over medium-high heat. Sear chicken skin-side down for 3–4 minutes until golden. Flip and sear 1–2 minutes more. If you’re short on time, skip this step and add the chicken directly to the pot with the veggies.

Nestle and season: Place the chicken on top of the vegetables. Sprinkle over the remaining garlic and herbs. Add lemon zest, a squeeze of lemon juice, and red pepper flakes if using.

Add liquid: Pour in the chicken broth around the veggies, not directly over the chicken skin. This keeps the skin crisp while giving the veggies moisture to cook evenly.

Roast: Transfer the pot to the oven and roast for 35–45 minutes, depending on the size of your chicken. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the potatoes are tender.

Finish with butter and lemon: If you like a silky sauce, dot the pan with butter and add more lemon juice to taste. Tilt the pan and spoon the lemony juices over the veggies.

Garnish and serve: Sprinkle with fresh parsley and serve straight from the pot. Add extra lemon wedges at the table for anyone who likes it extra bright.