Save 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 the moment we tried it. The combination of flavors and the simplicity of the sheet pan approach make weeknight dinners a breeze.
Ingredients
- Chicken thighs: 4 bone-in skin-on thighs (about 2 lbs / 900 g)
- Black garlic: 4 cloves mashed into a paste
- Balsamic vinegar: 2 tbsp
- Olive oil: 3 tbsp total (2 for marinade 1 for vegetables)
- Honey: 1 tbsp
- Dijon mustard: 1 tsp
- Fresh thyme leaves: 1 tsp (or ½ tsp dried)
- Kosher salt: 1 tsp plus ½ tsp for vegetables
- Freshly ground black pepper: ½ tsp plus ¼ tsp for vegetables
- Baby potatoes: 2 cups halved
- Red onion: cut into wedges
- Red bell pepper: cut into chunks
- Zucchini: cut into thick rounds
Instructions
- Preheat oven:
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
- Prepare marinade:
- In a bowl, whisk together black garlic balsamic vinegar olive oil honey Dijon mustard thyme salt and pepper until smooth.
- Marinate chicken:
- 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.
- Prepare vegetables:
- 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.
- Assemble dish:
- Nestle the marinated chicken thighs among the vegetables Drizzle remaining marinade over everything.
- Roast:
- Roast for 35 minutes or until chicken is cooked through (internal temperature at least 165°F/74°C) and vegetables are tender and caramelized.
- Optional broil:
- Broil for 2-3 minutes at the end for extra crisp skin.
- Rest and serve:
- Rest chicken for 5 minutes before serving Spoon pan juices over the top.
Save This meal always brings the family together around the table with its inviting aroma and hearty taste.
Serving Suggestions
Serve with a green salad or crusty bread to soak up the flavorful pan juices.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve moisture.
Variation Ideas
Try adding cherry tomatoes or substituting vegetables based on seasonality and preference.
Save A simple step to elevate weeknight dinners with bold flavors and minimal effort.
Recipe FAQs
- → What gives the chicken its unique flavor?
The marinade combines black garlic paste with balsamic vinegar, honey, Dijon mustard, and fresh thyme, creating a sweet and tangy profile that deeply infuses the chicken.
- → Can I use regular garlic instead of black garlic?
Yes, roasted regular garlic can substitute black garlic for a milder, less sweet flavor while maintaining depth in the dish.
- → How do I ensure the chicken cooks evenly on the sheet pan?
Arrange chicken thighs skin-side up with space between pieces and surround them with evenly cut vegetables to promote uniform roasting and caramelization.
- → Is there a way to get crispier chicken skin?
Broiling the chicken for 2-3 minutes at the end of roasting crisps the skin nicely without overcooking the meat.
- → What vegetable substitutions work well in this dish?
Cherry tomatoes or carrots can be added for extra sweetness and color, complementing the existing medley of potatoes, peppers, zucchini, and onions.
- → What side pairs well with this meal?
A light Pinot Noir or a citrusy Sauvignon Blanc wine pairs beautifully, enhancing the savory and tangy notes of the dish.