# Ingredient List:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs (about 2 lbs)
→ Marinade & Sauce
02 - 4 cloves black garlic, mashed into a paste
03 - 2 tbsp balsamic vinegar
04 - 2 tbsp olive oil
05 - 1 tbsp honey
06 - 1 tsp Dijon mustard
07 - 1 tsp fresh thyme leaves (or ½ tsp dried)
08 - 1 tsp kosher salt
09 - ½ tsp freshly ground black pepper
→ Vegetables
10 - 2 cups baby potatoes, halved
11 - 1 red onion, cut into wedges
12 - 1 red bell pepper, cut into chunks
13 - 1 zucchini, cut into thick rounds
14 - 1 tbsp olive oil
15 - ½ tsp salt
16 - ¼ tsp black pepper
# Step-by-Step Instructions:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil for easy cleanup.
02 - Whisk black garlic, balsamic vinegar, olive oil, honey, Dijon mustard, thyme, salt, and pepper in a bowl until smooth.
03 - Pat chicken thighs dry with paper towels. Place in a bowl or zip-top bag and toss with half of the marinade. Set aside to marinate while preparing vegetables.
04 - Toss baby potatoes, red onion, bell pepper, and zucchini with olive oil, salt, and black pepper in a separate bowl. Spread evenly on the prepared sheet pan.
05 - Nestle marinated chicken thighs among the vegetables on the sheet pan. Drizzle remaining marinade evenly over all.
06 - Roast in preheated oven for 35 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
07 - Optional: Broil for 2-3 minutes at the end of cooking for extra crisp skin.
08 - Let chicken rest for 5 minutes before serving. Spoon pan juices over the top.
