Honey Glazed Chicken Thigh with Baby Potatoes, Broccoli, Corn and Eggs

Instructions

Step 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2. In a bowl, whisk together olive oil, honey, soy sauce, garlic powder, onion powder, paprika, salt, and black pepper.

Step 3. Coat the chicken thighs evenly with the glaze mixture and place them on one side of the prepared baking sheet.

Step 4. Toss the baby potatoes with olive oil, garlic powder, parsley, salt, and black pepper.

Step 5. Arrange the potatoes around the chicken.

Step 6. Roast for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.

Step 7. Brush the chicken with any remaining glaze during the last 10 minutes of cooking for a glossy finish.

Step 8. While the chicken roasts, bring a saucepan of water to a boil and carefully add the eggs.

Step 9. Cook the eggs for 8–9 minutes for slightly jammy yolks or 10 minutes for fully hard-boiled eggs.

Step 10. Transfer the eggs to an ice bath, cool, peel, and halve.

Step 11. Steam the broccoli and carrots for 5–7 minutes until tender-crisp.

Step 12. Heat the corn in a skillet with butter, salt, and black pepper for 3–4 minutes.

Step 13. Remove the chicken and potatoes from the oven and allow them to rest for 5 minutes.

Step 14. Arrange the chicken, potatoes, broccoli, carrots, corn, and halved eggs on serving plates.

Step 15. Garnish with fresh parsley and serve immediately.

Storage and Reheating Tips

Store the chicken, potatoes, vegetables, corn, and eggs in separate airtight containers in the refrigerator for up to 4 days.

For meal prep, portion all ingredients into individual containers for easy lunches and dinners.

Reheat the chicken and potatoes in a 350°F (175°C) oven for 10–15 minutes or until heated through.

Broccoli, carrots, and corn can be reheated in the microwave or a skillet over medium heat.

Hard-boiled eggs are best stored unpeeled and can be refrigerated for up to 1 week.

Freeze the cooked chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.