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Roast Chicken Power Plate

A delicious and satisfying meal featuring roasted chicken and fresh vegetables, perfect for quick weeknight dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Home Cooking
Calories: 700
Ingredients Method Notes

Ingredients
  

For the chicken and seasoning
  • 4 pieces chicken drumsticks Look for pieces that are firm and free from blemishes.
  • 2 pieces chicken thighs Choose skinless for a lighter version.
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tbsp lemon juice
For the sides
  • 4 medium potatoes, cut into wedges
  • 1 cup broccoli florets
  • 1 cup sweet corn
  • 1 medium carrot, shredded
  • 2 pieces boiled eggs, halved

Method
 

Preparation
  1. In a bowl, mix olive oil, paprika, garlic powder, onion powder, oregano, salt, black pepper, and lemon juice until well combined. Coat the chicken pieces thoroughly.
Roasting the Potatoes
  1. Toss potato wedges with a bit of olive oil, paprika, and salt. Place them on a baking sheet and roast at 400°F (200°C) for 30–35 minutes until golden brown.
Baking the Chicken
  1. While the potatoes are roasting, place the seasoned chicken on another baking sheet and roast for 40–45 minutes at the same temperature.
Steaming the Veggies
  1. Steam the broccoli until bright green and tender but still crisp. Mix together the corn and shredded carrots.
Serving
  1. Plate the roasted chicken alongside crispy potato wedges, steamed broccoli, the corn-carrot mixture, and halved boiled eggs. Drizzle a bit of olive oil over the veggies.

Notes

For an appealing meal, serve your Roast Chicken Power Plate with a garden salad or a glass of white wine. Consider placing the chicken in the center of the plate.