Ingredients
Method
Instructions
- Whisk together the honey, soy sauce, minced garlic, paprika, garlic powder, salt, and pepper in a small bowl until smooth and combined. Pat the chicken thighs dry with paper towels, then brush the glaze evenly over both sides. Let the chicken sit with the glaze for a few minutes before roasting.
- Cut the potatoes in half and the carrots into thick sticks. Toss the potatoes and carrots with olive oil, salt, and pepper in a large bowl. Keep the broccoli florets and corn cobs separate for now, as they cook faster.
- Preheat your oven to 400 degrees Fahrenheit. Arrange the glazed chicken thighs on a large baking sheet and scatter the seasoned potatoes and carrots around them. Roast for 20 minutes.
- After 20 minutes, remove the baking sheet and add the broccoli florets and corn cobs. Toss them lightly with butter, salt, and pepper. Return to the oven and roast for another 10 minutes until the chicken reaches 165 degrees Fahrenheit internally.
- While the vegetables roast, bring a pot of water to a boil. Gently place the eggs in the boiling water and cook for 6 to 7 minutes for soft-boiled eggs with jammy yolks (or 10 to 12 minutes for harder-boiled). Transfer to an ice bath, then peel under cool running water.
- Divide the roasted chicken and vegetables among four plates. Place the soft-boiled eggs on each plate and drizzle with any pan juices. Sprinkle fresh parsley over the top and serve immediately.
Nutrition
Notes
For extra tenderness, let the glazed chicken sit at room temperature for 10 minutes before roasting. If you prefer crispier vegetables, toss them with the oil and seasonings first before the chicken starts roasting. The soft-boiled eggs are best enjoyed fresh but can be made ahead and stored separately in the refrigerator.