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

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

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
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper

For the Roasted Baby Potatoes

1 pound (450 g) baby potatoes
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon dried parsley
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, finely chopped

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