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 rub them with olive oil.
Step 4. Brush the chicken generously with the honey glaze.
Step 5. Place the chicken thighs in a baking dish or on a baking sheet.
Step 6. Toss the baby potatoes with olive oil, garlic powder, parsley, salt, and black pepper and arrange them around the chicken.
Step 7. Roast for 35–40 minutes, basting the chicken with pan juices halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C).
Step 8. While the chicken roasts, place the eggs in a saucepan and cover with water.
Step 9. Bring to a boil, then reduce the heat and simmer for 7–8 minutes.
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 according to package directions or simmer briefly until warmed through.
Step 13. Toss the vegetables 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 thigh, potatoes, broccoli, carrots, corn, and soft-boiled eggs on serving plates.
Step 16. Spoon any remaining glaze over the chicken, garnish with chopped parsley, and serve immediately.
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 or 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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