Honey Glazed Chicken Thigh with Vegetables and Soft-Boiled Eggs

Instructions

Step 1: Preheat the oven to 425°F (220°C).

Step 2: Pat the chicken thighs dry with paper towels and place them in a bowl.

Step 3: Season the chicken with olive oil, paprika, garlic powder, onion powder, salt, and black pepper.

Step 4: Arrange the chicken thighs on a baking sheet lined with parchment paper.

Step 5: Toss the baby potatoes with olive oil, garlic powder, salt, and black pepper and place them on the same baking sheet around the chicken.

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

Step 7: While the chicken cooks, whisk together the honey, soy sauce, Dijon mustard, garlic, and lemon juice in a small saucepan.

Step 8: Simmer the glaze over low heat for 3–4 minutes until slightly thickened.

Step 9: During the last 10 minutes of roasting, brush the chicken generously with the honey glaze and return it to the oven.

Step 10: Bring a pot of water to a gentle boil and carefully add the eggs.

Step 11: Cook the eggs for 7 minutes for jammy soft-boiled centers.

Step 12: Transfer the eggs to an ice bath for 5 minutes, then peel and halve them.

Step 13: Steam or boil the broccoli, carrots, and corn until tender-crisp, about 5–7 minutes.

Step 14: Drain the vegetables and toss with butter, salt, and black pepper.

Step 15: Remove the chicken and potatoes from the oven and let the chicken rest for 5 minutes.

Step 16: Arrange the glazed chicken, roasted potatoes, broccoli, carrots, corn, and soft-boiled eggs on serving plates.

Step 17: Spoon any remaining glaze over the chicken before serving.

Storage and Reheating Tips

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

Reheat the chicken and potatoes in a 375°F (190°C) oven for 10–15 minutes or until heated through.

Vegetables can be reheated in the microwave or lightly steamed.

Soft-boiled eggs are best enjoyed fresh but can be refrigerated in their shells for up to 2 days.

For meal prep, keep the eggs whole until ready to serve to preserve their texture.