Pat the chicken thighs dry with paper towels to help them crisp in the oven. Rub them all over with 1 tbsp olive oil, paprika, Italian seasoning, salt, pepper, and 1 minced garlic clove. Season generously so every bite has flavor.

Cut baby potatoes in half and carrots into 2-inch pieces. Toss them with the remaining 1 tbsp olive oil, 1 minced garlic clove, salt, and pepper. Arrange on a large sheet pan with space between pieces so they crisp up instead of steam.

Place seasoned chicken thighs skin-side up in the center of the sheet pan, surrounded by potatoes and carrots. Roast in a preheated 425°F oven for 25 to 30 minutes, until chicken skin is golden brown and internal temperature reaches 165°F. Check at the 20-minute mark to ensure even roasting.

About 10 minutes before the chicken finishes, scatter broccoli florets and sweet corn around the pan. Toss them lightly with the pan drippings and seasonings already there. These vegetables cook quickly, so adding them near the end prevents them from getting mushy.

While everything roasts, bring a small pot of water to a boil and gently add the eggs. Cook for exactly 6 minutes for a perfect jammy yolk, then transfer to an ice bath to stop cooking. Once cooled, peel and halve them to reveal the golden center.

If using the honey glaze, brush it onto the chicken about 5 minutes before it comes out of the oven. This gives it a beautiful caramelized finish and adds sweetness that balances the savory spices.