Finding a weeknight dinner that actually works is half the battle.
You want the chicken juicy, not dry. You want veggies that taste like something, not steamed sadness. And you want it all done in under an hour.
This golden roast chicken with veggie power plate does exactly that.
Everything cooks on one pan, the chicken comes out bronzed and tender, and the vegetables roast until they’re caramelized and sweet. It’s the kind of meal that looks like you tried harder than you actually did.
Why You Will Love This Golden Roast Chicken & Veggie Power Plate
Ingredients
- 6 chicken drumsticks
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 4 medium potatoes, cut into wedges
- 1 cup broccoli florets
- 1 cup green beans
- 2 carrots, sliced diagonally
- 2 corn cobs, cut into chunks
- 1 tbsp butter
Step 1: Make Your Seasoning Blend and Prep the Chicken
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 6 chicken drumsticks
- 2 tbsp olive oil
I start by combining all the dry spices in a small bowl, mixing them together so the seasoning distributes evenly. Pat your chicken drumsticks completely dry with paper towels, this is the secret to getting that gorgeous golden crust.
Rub the chicken all over with the olive oil first, then generously coat with your spice blend. I like to make sure every piece gets good coverage, including the underside.
Step 2: Prepare and Season Your Vegetables
- 4 medium potatoes, cut into wedges
- 1 cup broccoli florets
- 1 cup green beans
- 2 carrots, sliced diagonally
- 2 corn cobs, cut into chunks
- 1 tbsp olive oil
- Pinch of salt and pepper
While your chicken is resting, cut your potatoes into wedges and toss them in a bowl with the remaining olive oil and a pinch of salt and pepper. I find that getting them all evenly coated helps them roast more uniformly.
Prep your broccoli, green beans, carrots, and corn chunks. Keep them separate for now, you’ll add them later so they don’t overcook.
Step 3: Roast the Chicken and Potatoes
- Seasoned drumsticks and potato wedges
- Oven at 425°F
Preheat your oven to 425°F. Arrange the chicken drumsticks and potato wedges on a large roasting pan, spacing them out so they roast rather than steam.
I like to place the chicken skin-side up so it gets that beautiful golden color. Roast for about 15 minutes until the chicken starts to turn golden.
Step 4: Add the Longer-Cooking Vegetables
- 1 cup broccoli florets
- 1 cup green beans
- 2 carrots, sliced diagonally
After 15 minutes, add the broccoli, green beans, and carrot slices to the pan around the chicken and potatoes. These vegetables need about 15 more minutes to roast through and get a little caramelized.
Step 5: Finish With Corn and Butter
- 2 corn cobs, cut into chunks
- 1 tbsp butter
With about 5 minutes left on the clock, add your corn chunks to the pan. Dot everything with butter, this adds richness and helps the vegetables finish cooking with a beautiful gloss.
Roast for a final 5 minutes until the chicken reaches an internal temperature of 165°F and all the vegetables are tender and lightly charred.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days. The chicken and vegetables hold up beautifully and are great for lunch the next day.
Freeze: This dish freezes well for up to 3 months. Let it cool completely first, then store in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
Reheat: Warm leftovers in a 350°F oven for 15 to 20 minutes until heated through, or microwave individual portions for 2 to 3 minutes. I prefer the oven method to keep everything from getting soggy.
What to Serve With This Golden Roast Chicken & Veggie Power Plate
- A simple green salad dressed with lemon vinaigrette for freshness and crunch
- Crusty bread to soak up any pan juices
- Rice or couscous on the side for extra substance
- A cold glass of white wine or sparkling water
Estimated Nutrition
- Calories: 485
- Protein: 38g
- Fat: 18g
- Carbohydrates: 42g
(Estimated per serving, without optional ingredients)
Golden Roast Chicken & Veggie Power Plate
Ingredients
Method
- Combine paprika, garlic powder, onion powder, dried thyme, salt, and black pepper in a small bowl. Pat the chicken drumsticks dry with paper towels. Rub the chicken with olive oil, then coat generously with the spice blend, making sure to cover all sides.
- Cut potatoes into wedges and toss with olive oil, salt, and pepper in a bowl. Prep broccoli florets, green beans, carrot slices, and corn chunks, keeping them separate.
- Preheat oven to 425°F. Arrange seasoned chicken drumsticks and potato wedges on a large roasting pan, skin-side up. Roast for 15 minutes until chicken begins to turn golden.
- After 15 minutes, add broccoli florets, green beans, and carrot slices to the pan around the chicken and potatoes. Roast for 15 more minutes.
- With 5 minutes remaining, add corn chunks to the pan and dot everything with butter. Roast for a final 5 minutes until chicken reaches 165°F internal temperature and vegetables are tender and lightly charred.
