This Herb-Roasted Chicken with Broccoli, Carrots & Hard-Boiled Eggs is a wholesome, balanced meal packed with flavor and nutrition. Tender roasted chicken infused with aromatic herbs pairs perfectly with caramelized vegetables and protein-rich hard-boiled eggs. It’s simple enough for a weeknight dinner yet satisfying enough for meal prep.
Why You’ll Love This Recipe
It’s a complete meal with protein, vegetables, and healthy fats in one dish.
The herb seasoning creates a fragrant, savory flavor without complicated steps.
Roasting enhances the natural sweetness of carrots and broccoli.
Hard-boiled eggs add extra protein and texture.
It’s perfect for meal prep and reheats beautifully.
Minimal prep work with simple pantry ingredients.
Easily customizable with your favorite herbs and vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 bone-in, skin-on chicken thighs (about 2 pounds total)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon paprika
1/2 teaspoon dried oregano
3 cups broccoli florets (about 1 large head)
3 medium carrots, peeled and sliced into 1/2-inch rounds
6 large eggs
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley (optional, for garnish)
Directions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
Pat the chicken thighs dry with paper towels. Place them in a large bowl and drizzle with 1 tablespoon olive oil. Season with salt, black pepper, garlic powder, thyme, rosemary, paprika, and oregano. Rub the seasoning evenly over each piece.
In a separate bowl, toss the broccoli florets and sliced carrots with the remaining 1 tablespoon olive oil and a small pinch of salt and pepper.
Arrange the seasoned chicken thighs skin-side up on the prepared baking sheet. Spread the vegetables around the chicken in a single layer.
Roast in the preheated oven for 35 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Stir the vegetables halfway through cooking to ensure even roasting.
While the chicken and vegetables are roasting, place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let the eggs sit for 10 to 12 minutes.
Transfer the eggs to an ice bath and let them cool for 5 minutes. Peel and set aside.
Remove the baking sheet from the oven. Drizzle the chicken and vegetables with lemon juice and sprinkle with chopped parsley if desired.
Serve each plate with one chicken thigh, a generous portion of roasted vegetables, and one or two hard-boiled eggs.
Use boneless, skinless chicken breasts instead of thighs; reduce cooking time to about 25 to 30 minutes.
Add sweet potatoes or zucchini for extra vegetables.
Replace dried herbs with 1 tablespoon each of fresh thyme and rosemary for brighter flavor.
Sprinkle grated Parmesan cheese over the vegetables during the last 5 minutes of roasting.
Add a pinch of red pepper flakes for a subtle spicy kick.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For reheating, place the chicken and vegetables in a preheated 350°F (175°C) oven for 10 to 15 minutes until warmed through. You can also microwave individual portions for 2 to 3 minutes, though the oven method helps maintain crispness.
Hard-boiled eggs can be stored peeled or unpeeled in the refrigerator for up to 1 week. Keep them in a sealed container to maintain freshness.
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless chicken breasts or thighs work well. Adjust the cooking time since boneless cuts cook faster.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Can I prepare this dish ahead of time?
Yes, you can roast everything in advance and store it in the refrigerator for meal prep throughout the week.
Why are my vegetables too soft?
Overcrowding the pan can cause steaming instead of roasting. Make sure everything is in a single layer.
Can I make this recipe dairy-free?
This recipe is naturally dairy-free as written.
What other herbs can I use?
You can try Italian seasoning, basil, marjoram, or a poultry seasoning blend.
How can I make the chicken skin extra crispy?
Pat the chicken dry before seasoning and avoid covering it while roasting.
Can I cook everything in a casserole dish instead of a sheet pan?
Yes, but ensure there is enough space for proper air circulation so the vegetables roast instead of steam.
Are hard-boiled eggs necessary?
They are optional but add extra protein and texture to the meal.
Can I freeze this dish?
You can freeze the roasted chicken and vegetables for up to 2 months. Hard-boiled eggs do not freeze well and are best made fresh.
Conclusion
Herb-Roasted Chicken with Broccoli, Carrots & Hard-Boiled Eggs is a nourishing and flavorful meal that combines simple ingredients with classic herb seasoning. It’s easy to prepare, perfect for meal prep, and adaptable to your preferences. Whether you’re serving it for a family dinner or planning ahead for the week, this recipe delivers satisfying results every time.
This Herb-Roasted Chicken with Broccoli, Carrots and Hard-Boiled Eggs is a wholesome, protein-packed meal full of savory herb flavor. Tender roasted chicken pairs perfectly with caramelized vegetables and hearty eggs for a balanced and satisfying dish.
3 medium carrots, peeled and sliced into 1/2-inch rounds
6 large eggs
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley (optional)
Instructions
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
Pat chicken thighs dry and place in a bowl. Drizzle with 1 tablespoon olive oil and season with salt, black pepper, garlic powder, thyme, rosemary, paprika, and oregano. Rub evenly over chicken.
Toss broccoli and carrots with remaining 1 tablespoon olive oil and a small pinch of salt and pepper.
Arrange chicken skin-side up on the baking sheet and spread vegetables around in a single layer.
Roast for 35 to 45 minutes, until chicken reaches an internal temperature of 165°F (74°C) and skin is golden. Stir vegetables halfway through.
Meanwhile, place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10 to 12 minutes.
Transfer eggs to an ice bath for 5 minutes, then peel.
Remove chicken and vegetables from oven. Drizzle with lemon juice and sprinkle with parsley if desired.
Serve each portion with one chicken thigh, roasted vegetables, and one or two hard-boiled eggs.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F oven for 10 to 15 minutes to maintain crispness.
Avoid overcrowding the pan to ensure vegetables roast instead of steam.
Use a meat thermometer to confirm chicken reaches 165°F internally.
Hard-boiled eggs do not freeze well and are best made fresh.
