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–+ servings

Roast Chicken Power Plate

A complete and nutritious one-pan meal featuring golden roasted chicken and potato wedges surrounded by fresh broccoli, sweet corn, shredded carrot, and boiled eggs. This simple sheet pan dinner comes together in just 30 minutes and requires minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Nutrition Notes

Ingredients
  

For the Roast Chicken
  • 4 chicken drumsticks
  • 2 chicken thighs
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 0.5 tsp black pepper
  • 1 tsp salt
  • 1 tbsp lemon juice
For the Potato Wedges
  • 4 medium potatoes cut into wedges
  • 2 tbsp olive oil
  • 1 tsp paprika
  • Salt to taste
For the Veggies
  • 1 cup broccoli florets
  • 1 cup sweet corn
  • 1 medium carrot shredded
For the Eggs
  • 2 boiled eggs halved

Method
 

Instructions
  1. Pat the chicken pieces dry with paper towels. In a small bowl, combine paprika, garlic powder, onion powder, oregano, black pepper, and salt. Toss the chicken with olive oil and lemon juice, then sprinkle the spice mixture all over every piece, coating well.
  2. Cut potatoes into thick wedges about the size of your thumb. Toss the wedges with olive oil, paprika, and salt on a large sheet pan, spreading them in a single layer.
  3. Place the seasoned chicken pieces onto the same pan with the potatoes, nestling them so everything has direct contact with the hot surface. Roast at 425 degrees Fahrenheit for 25 to 30 minutes until the chicken reaches 165 degrees Fahrenheit at the thickest part of the thigh and the potatoes are golden and crispy.
  4. While the chicken and potatoes roast, prepare the broccoli florets, sweet corn, and shredded carrot. Keep the broccoli raw for a crisp contrast.
  5. Hard boil eggs for 10 to 12 minutes in advance. Once cooked, gently peel and halve them just before plating so the yolk is bright and beautiful.
  6. Arrange all components on a large plate in a visually appealing way. Place the roasted chicken in the center, surround with golden potato wedges on one side and fresh broccoli and corn on the other, tuck shredded carrot in between, and top with halved boiled eggs.

Nutrition

Calories: 580kcalCarbohydrates: 52gProtein: 48gFat: 22gSodium: 820mgFiber: 5gSugar: 6g

Notes

Pat chicken dry before seasoning to ensure crispy skin. Cut potatoes into thick wedges so they roast in the same time as the chicken. The fresh vegetables can be prepared while everything roasts. Boiled eggs can be made ahead and refrigerated until serving. Store components separately in the fridge to prevent vegetables from becoming soggy.

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