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–+ servings

Roast Chicken Veggie Plate

A complete one-plate meal featuring perfectly roasted bone-in chicken thighs with crispy skin, surrounded by tender baby potatoes, roasted carrots, broccoli, sweet corn, and finished with soft-boiled eggs. Ready in less than 45 minutes with minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Spice Rub
  • 2 chicken thighs bone-in and skin-on
  • 1 tbsp olive oil
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 tsp salt
Roasted Vegetables
  • 8 baby potatoes
  • 2 large carrots peeled and chopped
  • 2 cups broccoli florets
  • 1 cup sweet corn
  • 2 cups water
Soft-Boiled Eggs
  • 2 eggs

Method
 

Instructions
  1. Mix paprika, garlic powder, onion powder, dried thyme, black pepper, and salt together in a small bowl. Stir in olive oil to create a paste. Pat chicken thighs dry with paper towels, then rub the spice mixture all over both sides, getting into all crevices.
  2. Arrange baby potatoes and chopped carrots on a large plate or serving platter. Pour 2 cups of water around the vegetables. Don't place vegetables directly on top of the water, but around it for even roasting.
  3. Place seasoned chicken thighs skin-side up in the center of the platter, nestled among potatoes and carrots. Roast at 400°F for 20 minutes.
  4. After 20 minutes, scatter broccoli florets and sweet corn around the chicken. Return to oven for 8 to 10 minutes until broccoli is tender-crisp and chicken reaches 165°F internally.
  5. While vegetables roast, bring a pot of water to boil and gently add eggs. Cook for 6 to 7 minutes for jammy yolks. Transfer to ice bath, then peel and slice in half lengthwise.
  6. Arrange chicken thigh as centerpiece, surrounded by roasted vegetables. Position soft-boiled egg halves on the plate and drizzle with any pan juices.

Nutrition

Calories: 485kcalCarbohydrates: 42gProtein: 38gFat: 22gSodium: 850mgFiber: 6gSugar: 8g

Notes

Pat the chicken thighs dry before seasoning for extra crispy skin. For even cooking, make sure the vegetables are cut into similar-sized pieces. The soft-boiled eggs can be prepared while the vegetables roast to save time.

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