Roast Chicken Veggie Plate

A comforting dish featuring tender roasted chicken paired with a colorful assortment of vegetables, offering a delightful contrast of crispy textures and vibrant flavors.

Print Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

For the Chicken

2 pieces chicken thighs (bone-in, skin-on) Choose high-quality cuts for best flavor and tenderness.
1 tbsp olive oil
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1/2 tsp black pepper
1 tsp salt

For the Vegetables

8 pieces baby potatoes
2 cups broccoli florets Steamed until vibrant and tender.
2 large carrots (peeled and chopped) Boiled until tender.
1 cup sweet corn Can substitute with green beans.

For the Eggs

2 pieces eggs Boiled for 8-9 minutes.

For Cooking

2 cups water For boiling vegetables.

Method

Preparation

Rub the chicken thighs with olive oil, paprika, garlic powder, onion powder, thyme, salt, and pepper.

Roasting

Place the seasoned chicken and baby potatoes onto a baking sheet and roast at 400°F (200°C) for 35-40 minutes.

Cooking Vegetables

Steam the broccoli until tender, about 5 minutes.
Boil the chopped carrots and corn until tender.

Boiling Eggs

In a pot of boiling water, cook the eggs for 8-9 minutes, then plunge them into cold water.

Serving

Arrange the roast chicken, crispy potatoes, steamed broccoli, boiled carrots, corn, and halved eggs on a large plate.

Notes

Store in the fridge for up to 3 days in an airtight container, or freeze components separately for up to 3 months.