Garlic Herb Chicken Wings with Roasted Potatoes & Steamed Vegetables

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. In a large bowl, combine the olive oil, garlic, paprika, garlic powder, onion powder, parsley, thyme, salt, and black pepper.

Step 3. Add the chicken wings and toss until evenly coated with the seasoning mixture.

Step 4. Arrange the wings on a parchment-lined baking sheet in a single layer.

Step 5. Toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper.

Step 6. Place the potatoes on the baking sheet beside the wings or on a separate tray.

Step 7. Roast for 35 to 40 minutes, turning the wings and potatoes halfway through cooking, until golden brown and crispy.

Step 8. While the wings roast, bring a pot of water to a boil.

Step 9. Add the broccoli and carrots and cook for 4 to 5 minutes until tender-crisp.

Step 10. Drain the vegetables and transfer them to a serving bowl.

Step 11. Toss the vegetables with butter, salt, black pepper, and fresh parsley.

Step 12. Remove the wings and potatoes from the oven and allow them to rest for 2 minutes.

Step 13. Arrange the chicken wings, roasted potatoes, broccoli, and carrots on serving plates.

Step 14. Garnish with additional chopped parsley and serve immediately.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken wings and potatoes in an oven or air fryer at 375°F (190°C) for 5 to 8 minutes to restore crispness.

The vegetables can be reheated in the microwave or a skillet until warmed through.

For meal prep, portion the wings, potatoes, and vegetables into individual containers after cooling.

Freeze cooked chicken wings for up to 2 months. Thaw overnight in the refrigerator before reheating.