Honey Glazed Chicken Thigh with Baby Potatoes, Broccoli, Carrots and Egg Salad

This Honey Glazed Chicken Thigh with Baby Potatoes, Broccoli, Carrots and Egg Salad is a wholesome and nutritious meal featuring tender chicken coated in a sweet and savory glaze, roasted baby potatoes, steamed vegetables, and a creamy egg and corn salad. It’s perfect for a balanced lunch or dinner.

Ingredients

For the Honey Glazed Chicken

4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper

For the Baby Potatoes

1 pound (450 g) baby potatoes, washed
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper

For the Vegetables

2 cups broccoli florets
8 small carrots, peeled
¼ teaspoon salt

For the Egg and Corn Salad

4 large eggs
1 cup sweet corn kernels, drained
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper

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