Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a small bowl, whisk together olive oil, honey, soy sauce, garlic powder, paprika, salt, and black pepper.
Step 3. Place the chicken thighs in a baking dish and brush generously with the honey glaze.
Step 4. Arrange the baby potatoes around the chicken and drizzle them with olive oil. Season with salt and black pepper.
Step 5. 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 6. While the chicken roasts, place the eggs in a saucepan and cover with water.
Step 7. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Step 8. Transfer the eggs to an ice bath, peel, and chop into large pieces.
Step 9. Steam the broccoli and carrots for 5–7 minutes until tender but still vibrant.
Step 10. In a bowl, combine the chopped eggs, sweet corn, mayonnaise, Dijon mustard, salt, and black pepper.
Step 11. Mix gently until evenly combined.
Step 12. Remove the chicken and potatoes from the oven and allow the chicken to rest for 5 minutes.
Step 13. Arrange the honey glazed chicken thigh, baby potatoes, broccoli, carrots, and egg salad on serving plates.
Step 14. Serve immediately while the chicken and vegetables are warm.
Storage and Reheating Tips
Store leftover chicken, potatoes, vegetables, and egg salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken and potatoes in a 350°F (175°C) oven for 10–15 minutes or until heated through.
Steam or microwave the vegetables briefly to reheat without overcooking.
Keep the egg salad refrigerated and serve cold.
For best flavor and texture, consume the egg salad within 2 days of preparation.
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