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Herb-Roasted Chicken with Broccoli, Carrots & Hard-Boiled Eggs

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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.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Low Calorie

Ingredients

  • 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)

Instructions

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
  2. 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.
  3. Toss broccoli and carrots with remaining 1 tablespoon olive oil and a small pinch of salt and pepper.
  4. Arrange chicken skin-side up on the baking sheet and spread vegetables around in a single layer.
  5. 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.
  6. 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.
  7. Transfer eggs to an ice bath for 5 minutes, then peel.
  8. Remove chicken and vegetables from oven. Drizzle with lemon juice and sprinkle with parsley if desired.
  9. 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.

Nutrition

Find it online: https://savorymomskitchen.com/herb-roasted-chicken-with-broccoli-carrots-hard-boiled-eggs/