Save to Pinterest Succulent chicken thighs roasted with sweet black garlic, tangy balsamic glaze, and a medley of vegetables for an easy, flavor-packed one-pan meal.
This recipe quickly became a family favorite for its simplicity and bold flavors.
Ingredients
- Chicken thighs: 4 bone-in skin-on chicken thighs about 2 lbs 900 g
- Black garlic: 4 cloves mashed into a paste
- Balsamic vinegar: 2 tbsp
- Olive oil: 3 tbsp total (2 tbsp for marinade 1 tbsp for vegetables)
- Honey: 1 tbsp
- Dijon mustard: 1 tsp
- Thyme leaves: 1 tsp fresh or ½ tsp dried
- Kosher salt: 1 tsp plus ½ tsp for vegetables
- Black pepper: ½ tsp freshly ground plus ¼ tsp for vegetables
- Baby potatoes: 2 cups halved
- Red onion: 1 cut into wedges
- Red bell pepper: 1 cut into chunks
- Zucchini: 1 cut into thick rounds
Instructions
- Step 1:
- Preheat oven to 425°F 220°C and line a large sheet pan with parchment paper or foil for easy cleanup.
- Step 2:
- In a bowl whisk together black garlic balsamic vinegar olive oil honey Dijon mustard thyme salt and pepper until smooth.
- Step 3:
- Pat chicken thighs dry with paper towels Place them in a large bowl or zip-top bag and toss with half the marinade Let marinate while preparing vegetables.
- Step 4:
- In another bowl toss potatoes red onion bell pepper and zucchini with olive oil salt and pepper Spread vegetables evenly over the prepared sheet pan.
- Step 5:
- Nestle the marinated chicken thighs among the vegetables Drizzle remaining marinade over everything.
- Step 6:
- Roast for 35 minutes or until chicken is cooked through internal temperature at least 165°F 74°C and vegetables are tender and caramelized.
- Step 7:
- Optional Broil for 2-3 minutes at the end for extra crisp skin.
- Step 8:
- Rest chicken for 5 minutes before serving Spoon pan juices over the top.
Save to Pinterest This meal always brings everyone to the table eager to enjoy the delicious blend of flavors and easy cleanup.
Notes
Substitute black garlic with roasted regular garlic for a milder flavor Add cherry tomatoes or carrots for extra color and sweetness.
Required Tools
Large sheet pan Mixing bowls Whisk Parchment paper or foil Tongs
Nutritional Information
Calories 430 Total Fat 20 g Carbohydrates 30 g Protein 32 g per serving
Save to Pinterest Serve warm and enjoy a simple yet flavorful meal perfect for any night of the week.
Recipe Questions & Answers
- → What does black garlic add to the dish?
Black garlic provides a sweet, mellow, and slightly tangy depth of flavor, enhancing the savory profile of the chicken.
- → Can I use regular garlic instead of black garlic?
Yes, roasted regular garlic can be substituted for a milder, earthier taste without overpowering the marinade.
- → How can I ensure the chicken stays juicy?
Marinating the chicken thoroughly and avoiding overcooking will keep it tender and juicy throughout roasting.
- → What vegetables work best with this dish?
Potatoes, red onion, bell pepper, and zucchini offer balanced textures and flavors that complement the chicken and glaze well.
- → Is broiling necessary at the end?
Broiling for 2-3 minutes crisps the chicken skin nicely but is optional based on personal preference.
- → What wine pairs well with this meal?
A light Pinot Noir or citrusy Sauvignon Blanc complements the sweet and tangy flavors beautifully.