Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a small bowl, whisk together the olive oil, honey, soy sauce, Dijon mustard, garlic, paprika, salt, and black pepper.
Step 3. Place the chicken thighs in a baking dish and brush generously with the honey glaze.
Step 4. Toss the baby potatoes with olive oil, garlic powder, parsley, salt, and black pepper.
Step 5. Arrange the potatoes around the chicken in the baking dish.
Step 6. Roast for 35–40 minutes, basting the chicken with pan juices halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C).
Step 7. While the chicken roasts, place the eggs in a saucepan and cover with cold water.
Step 8. Bring the water to a boil, then reduce to a gentle simmer and cook for 7–8 minutes for soft-boiled eggs.
Step 9. Transfer the eggs to an ice bath, cool, peel, and cut in half.
Step 10. Steam the broccoli, carrots, and corn for 6–8 minutes until tender but still vibrant in color.
Step 11. Season the vegetables lightly with salt.
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, roasted baby potatoes, broccoli, carrots, corn, and soft-boiled eggs on serving plates.
Step 14. Spoon a little of the glaze from the baking dish over the chicken before serving.
Step 15. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, potatoes, vegetables, and eggs 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 warmed through.
Steam or microwave the vegetables briefly to maintain their texture.
Soft-boiled eggs are best enjoyed fresh but can be refrigerated for up to 2 days.
For meal prep, portion the chicken, potatoes, and vegetables into containers and add freshly prepared eggs when serving for the best flavor and texture.
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