Grilled Chicken Wings with Roasted Broccoli & Carrots
A mouth-watering dish featuring crispy, flavorful chicken wings paired with tender roasted broccoli and carrots, perfect for family dinners or gatherings.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Chicken Wings
- 6 pieces chicken wings, patted dry
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1 teaspoon dried thyme
- 1 teaspoon fresh lemon juice (optional) for extra zest
For the Vegetables
- 1 cup fresh broccoli florets
- 2 large carrots, peeled and sliced
- 1 tablespoon olive oil (for vegetables)
- Salt and black pepper (for vegetables, to taste)
For Serving
- 1 cup cooked white rice
Instructions
Preparation
- In a bowl, mix the chicken wings with olive oil, paprika, garlic powder, onion powder, salt, black pepper, thyme, and lemon juice. Let the wings marinate for at least 20 minutes to enhance flavor.
Vegetable Preparation
- Preheat the oven to 400°F (200°C). Toss the broccoli florets and sliced carrots with olive oil, salt, and black pepper. Spread them out evenly on a baking sheet.
Cooking
- Place the seasoned chicken wings on a separate baking sheet. Bake both the wings and vegetables for 25-30 minutes, flipping halfway through, until the chicken is crispy and golden brown, and the veggies are tender.
- Prepare the white rice according to package instructions while the wings and veggies roast.
Serving
- Plate the juicy chicken wings alongside the roasted vegetables and a serving of warm, fluffy rice. Serve hot and enjoy your delicious, nutritious meal!
Notes
For deeper flavor, marinate the chicken for longer—up to 4 hours. Add cayenne pepper for spice or honey for a sweet glaze. Cut vegetables uniformly for even roasting.