Roasted Chicken Thigh Plate with Eggs, Broccoli & Carrot Slaw 🥦🍗

A nutritious dinner idea that’s hearty, colorful, and totally satisfying!

📝 Ingredients :

For the Roasted Chicken Thighs:

3 bone-in, skin-on chicken thighs

1 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

1/2 tsp dried thyme

Salt & black pepper, to taste

For the Roasted Potatoes:

2 medium Yukon gold potatoes, cubed

1 tbsp olive oil

1/2 tsp garlic powder

Salt & pepper, to taste

For the Broccoli:

1 cup broccoli florets

1 tsp olive oil

Salt, to taste

For the Carrot Slaw:

1/2 cup shredded carrots

Optional: drizzle of lemon juice or vinegar

For the Boiled Eggs:

2 large eggs

Salt & pepper to season

🍽️ How to Make It :

1️⃣ Roast the Chicken to Crispy Perfection:

Preheat oven to 400°F. Rub thighs with olive oil, paprika, garlic, thyme, salt, and pepper. Roast for 35–40 minutes until skin is golden and meat is fall-off-the-bone juicy—bold flavor win right here!

2️⃣ Golden Roasted Potatoes:

Toss cubed potatoes with olive oil, garlic powder, salt, and pepper. Roast on a sheet pan for 25–30 minutes until crispy and tender—easy dinner side with big payoff.

3️⃣ Steam or Roast the Broccoli:

Lightly steam or roast broccoli with olive oil and salt until vibrant green and tender-crisp for that fresh veggie balance.

4️⃣ Prep the Eggs & Slaw:

Boil eggs for 8–10 minutes until hard-cooked, then peel and halve. Serve shredded carrots raw with optional lemon juice for a crisp, refreshing crunch.

5️⃣ Assemble & Serve:

Plate roasted chicken, crispy potatoes, broccoli, carrot slaw, and eggs together for a beautifully balanced dinner plate.

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Serving: 2

Calories: ~670 per serving | Protein: ~45g per serving