Oven-Roasted Chicken Plate with Veggie Sides
Oven-Roasted Chicken Plate with Veggie Sides
A wholesome, home-style plate built around tender oven-roasted chicken, golden potatoes, vibrant broccoli, and a fresh carrot salad for balance. Simple ingredients, satisfying portions, and a comforting flavor combination that works perfectly for an everyday meal.
Ingredients
1 roasted chicken thigh or leg
1 cup oven-roasted potato wedges
1 cup broccoli, lightly steamed
1 hard-boiled egg, sliced
1 cup grated carrots
1 tablespoon sweet corn (optional)
1 teaspoon olive oil
Salt, black pepper, garlic powder
Instructions
Roast the chicken and potatoes
Season with salt, pepper, and garlic powder. Roast in a preheated oven at 425°F (220°C) until the chicken is fully cooked and the potatoes are crisp and golden.
Cook the broccoli
Steam briefly until tender but still bright green.
Prepare the carrot salad
Combine grated carrots with olive oil, a pinch of salt and pepper, and corn if using. Mix well.
Boil the eggs
Cook eggs for 8–10 minutes, cool in cold water, peel, and slice.
Serve
Arrange the roasted chicken, potatoes, broccoli, carrot salad, and eggs neatly on a plate. Enjoy warm
