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Roasted Chicken Leg & Veggie Power Plate

A hearty dish combining perfectly cooked chicken, colorful vegetables, and comforting potatoes, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large chicken leg quarters Look for chicken with good fat for flavor.
  • 1 lb baby potatoes, halved Can substitute with sweet potatoes for gluten-free.
  • 2 cups broccoli florets Can be steamed or roasted.
  • 1 1/2 cups baby carrots Add vibrant color.
  • 1 cup corn kernels
  • 4 large eggs Add protein; boil until firm.
Seasonings
  • 2 tbsp olive oil Helps to crisp the chicken skin.
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • Salt and black pepper To taste.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Rub the chicken leg quarters with olive oil, garlic powder, paprika, onion powder, thyme, salt, and pepper.
  3. Toss the halved baby potatoes in olive oil, salt, and pepper, then spread evenly on a baking sheet.
  4. Prepare the broccoli florets and baby carrots by steaming or roasting until tender.
  5. Bring water to a boil in a pot, then add the eggs and boil for 8-9 minutes.
Cooking
  1. Roast the baby potatoes for about 30–35 minutes until golden brown.
  2. Cool, peel, and slice the boiled eggs in half.
Serving
  1. Arrange the roasted chicken, crispy potatoes, vibrant veggies, and halved eggs on a large serving plate.

Notes

Store leftovers in an airtight container for up to three days. Freeze portions for up to three months and reheat in a preheated oven.