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

Instructions

Step 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Step 2. In a small bowl, combine paprika, garlic powder, onion powder, thyme, salt, black pepper, and smoked paprika.

Step 3. Rub the chicken leg quarters with olive oil and coat evenly with the seasoning mixture.

Step 4. Toss the potatoes with olive oil, garlic powder, salt, and black pepper.

Step 5. Arrange the chicken and potatoes on the prepared baking sheet.

Step 6. Roast for 40–45 minutes, turning the potatoes halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown.

Step 7. Meanwhile, bring a saucepan of water to a boil and carefully add the eggs.

Step 8. Cook the eggs for 9–10 minutes, then transfer them to an ice bath. Peel and halve once cooled.

Step 9. Steam the broccoli for 4–5 minutes until tender-crisp.

Step 10. Heat the corn and julienned carrots in a skillet with butter, salt, and black pepper for 3–4 minutes.

Step 11. Remove the chicken and potatoes from the oven and allow them to rest for 5 minutes.

Step 12. Arrange the roasted chicken, potatoes, broccoli, corn, carrots, and halved eggs on serving plates.

Step 13. Garnish with chopped parsley and serve immediately.

Storage and Reheating Tips

Store the chicken, potatoes, broccoli, corn, carrots, and eggs in separate airtight containers in the refrigerator for up to 4 days.

For meal prep, portion all ingredients into individual containers for easy lunches throughout the week.

Reheat the chicken and potatoes in a 350°F (175°C) oven for 10–15 minutes or until warmed through.

Broccoli, corn, and carrots can be reheated in the microwave or a skillet over medium heat.

Hard-boiled eggs are best served cold or at room temperature and can be stored in the refrigerator for up to 1 week.

Freeze cooked chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.