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Roasted Chicken Leg & Veggie Power Plate

A nourishing dish featuring juicy roasted chicken legs, crispy potatoes, and vibrant vegetables, perfect for family gatherings and easy weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large roasted chicken leg quarters Opt for organic for best taste.
  • 1 lb baby potatoes, halved Choose firm and vibrant potatoes.
  • 2 cups broccoli florets
  • 1.5 cups baby carrots
  • 1 cup corn kernels
  • 4 large eggs For creaminess; can substitute with silken tofu for vegan option.
Seasoning
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp onion powder
  • 0.5 tsp dried thyme

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. Marinate for at least 15 minutes.
  3. Toss the halved baby potatoes in olive oil, salt, and pepper until evenly coated.
Cooking
  1. Roast the potatoes for about 30–35 minutes until golden brown and crispy.
  2. While the potatoes are roasting, prepare the vegetables by steaming or roasting the broccoli, carrots, and corn until tender.
  3. Boil the eggs for 8–9 minutes, then cool, peel, and slice them in half.
  4. Once everything is cooked, arrange the roasted chicken, crispy potatoes, vibrant veggies, and halved eggs on a large serving plate.

Notes

For a complete meal, pair with a side salad or crusty bread. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.