Instructions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. In a small bowl, whisk together the honey, soy sauce, Dijon mustard, garlic, paprika, garlic powder, salt, and black pepper.
Step 3. Pat the chicken thighs dry and brush them generously with the honey glaze.
Step 4. Place the chicken thighs on a baking sheet or in a roasting pan.
Step 5. Toss the baby potatoes with olive oil, garlic powder, parsley, salt, and black pepper.
Step 6. Arrange the potatoes around the chicken.
Step 7. Roast for 35–40 minutes, basting the chicken once halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C).
Step 8. While the chicken roasts, bring a saucepan of water to a boil.
Step 9. Carefully add the eggs and cook for 7–8 minutes for jammy yolks.
Step 10. Transfer the eggs to an ice bath, peel, and cut in half.
Step 11. Steam or boil the broccoli and carrots for 5–6 minutes until tender-crisp.
Step 12. Heat the corn in a saucepan or microwave until warmed through.
Step 13. Toss the broccoli, carrots, and corn with butter, salt, and black pepper.
Step 14. Remove the chicken and potatoes from the oven and allow the chicken to rest for 5 minutes.
Step 15. Arrange the chicken, roasted potatoes, broccoli, carrots, corn, and soft-boiled eggs on serving plates.
Step 16. Drizzle any remaining glaze from the pan over the chicken and garnish with fresh parsley before serving.
Storage and Reheating Tips
Store leftover chicken, potatoes, vegetables, and eggs separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and potatoes in a 375°F (190°C) oven for 10–15 minutes until heated through.
Vegetables can be reheated in the microwave or on the stovetop with a small amount of butter.
Soft-boiled eggs are best enjoyed fresh but can be refrigerated for up to 2 days.
Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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