Roasted Chicken Plate with Carrot Salad, Broccoli & Boiled Eggs

👩‍🍳 Directions

1️⃣ Roast the Chicken & Potatoes

1. Preheat oven to 425°F (220°C).
2. Season chicken leg and potato wedges with salt, pepper, and garlic powder.
3. Place on a baking sheet and roast for about 30–40 minutes, turning once, until chicken is golden and cooked through and potatoes are crisp outside and tender inside.

2️⃣ Steam the Broccoli

4. Steam broccoli florets until bright green and just tender (about 4–5 minutes). Rinse briefly under cold water to preserve color and prevent overcooking.

3️⃣ Make the Carrot Salad

5. In a bowl, toss shredded carrot with olive oil, a pinch of salt, pepper, and corn (if using). Let sit for a few minutes to soften slightly.

4️⃣ Boil & Slice the Egg

6. Boil an egg for 8–10 minutes. Cool under cold water, peel, and slice in half or into rounds.

5️⃣ Assemble the Plate