Roasted Chicken Plate with Garlic Potatoes, Veggies & Eggs

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

Step 2: Pat the chicken drumsticks dry with paper towels, then toss them with 1 tbsp olive oil, garlic powder, paprika, salt, and pepper.

Step 3: Toss the sliced baby potatoes with the remaining 1 tbsp olive oil, salt, and pepper, then spread them on the baking sheet alongside the drumsticks.

Step 4: Roast for 25 to 30 minutes until the chicken is golden brown and the potatoes are crispy.

Step 5: In the final 10 minutes of roasting, add the broccoli florets to the sheet pan.

Step 6: While everything roasts, prepare your hard-boiled eggs if you haven’t already, and toss the shredded carrots with corn kernels in a small bowl.

Step 7: Once everything is cooked, arrange the roasted chicken and potatoes on a plate, add the broccoli, top with the carrot and corn mixture, and place the halved hard-boiled eggs alongside.

Step 8: Serve warm and enjoy your complete, nourishing meal.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Keep the components slightly separated if possible to prevent the vegetables from getting soggy.

Reheat the chicken, potatoes, and broccoli in a 350 degree Fahrenheit oven for about 10 minutes until warmed through. The eggs and vegetable slaw are best enjoyed cold or at room temperature.

This plate is also excellent for meal prep, making it perfect for busy weekday lunches or quick dinners throughout the week.