Honey Mustard Glazed Chicken Thighs with Sweet Corn and Carrots

1.Preheat your oven to 400°F (200°C).

2.In a small bowl, whisk together honey, Dijon mustard, soy sauce, sugar, salt, and pepper to create the glaze.

3.In a large oven-safe skillet, melt the butter over medium heat. Add the chicken thighs, skin-side down, and sear for about 5-7 minutes until golden brown.

4.Flip the chicken thighs over and pour the honey mustard glaze over them, ensuring they are well coated.

5.Add the sliced carrots and sweet corn around the chicken in the skillet.

6.Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

7.While the chicken is baking, prepare a simple side of creamy corn by heating the milk in a saucepan over medium heat. Add the sweet corn and cook for about 5 minutes, stirring occasionally.

8.In a small bowl, beat the egg and then stir it into the corn mixture, cooking for an additional 2-3 minutes until slightly thickened. Season with salt and pepper to taste.

9.Once the chicken is done, remove it from the oven and let it rest for a few minutes before serving.

10.Serve the honey mustard glazed chicken thighs alongside the creamy corn and carrots, drizzling any remaining glaze from the skillet over the top.