Roasted Chicken Leg Quarters with Potatoes, Eggs, Broccoli and Corn

This Roasted Chicken Leg Quarters with Potatoes, Eggs, Broccoli and Corn is a wholesome, protein-packed meal featuring juicy roasted chicken, crispy potato wedges, tender broccoli, sweet corn, and perfectly cooked eggs. It’s an excellent choice for meal prep, healthy family dinners, or a balanced lunch.

Ingredients

For the Chicken:

2 chicken leg quarters

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon smoked paprika

For the Potatoes:

1 lb baby potatoes, halved or quartered

1 tablespoon olive oil

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

For the Vegetables and Eggs:

4 large eggs

2 cups broccoli florets

1 cup corn kernels

1 medium carrot, julienned

1 tablespoon butter

¼ teaspoon salt

¼ teaspoon black pepper

1 tablespoon chopped fresh parsley

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