Honey Glazed Chicken Thigh with Baby Potatoes, Broccoli, Carrots and Soft-Boiled Eggs

This Honey Glazed Chicken Thigh with Baby Potatoes, Broccoli, Carrots and Soft-Boiled Eggs is a wholesome and nutritious meal featuring tender chicken coated in a sweet and savory glaze, roasted baby potatoes, vibrant vegetables, and perfectly cooked eggs. It’s an excellent choice for a balanced lunch, dinner, or meal-prep option.

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 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper

For the Roasted Baby Potatoes

1 pound (450 g) baby potatoes, washed and halved if large
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

For the Vegetables

2 cups broccoli florets
4 large carrots, peeled and cut into sticks
2 ears corn, cut into rounds or 1½ cups corn kernels
¼ teaspoon salt

For the Soft-Boiled Eggs

4 large eggs
Water for boiling

For Garnish

1 tablespoon fresh parsley, chopped

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