Tender chicken thighs roasted with black garlic, balsamic glaze, and mixed vegetables for rich flavors.
# What You Need:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs (approximately 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
# How To Make:
01 - Heat oven to 425°F and line a large sheet pan with parchment paper or foil to ease cleanup.
02 - Whisk black garlic paste, balsamic vinegar, olive oil, honey, Dijon mustard, thyme, kosher salt, and black pepper until fully combined.
03 - Pat chicken thighs dry. Place in a large bowl or zip-top bag and coat 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 pepper until evenly coated. Spread evenly on the prepared sheet pan.
05 - Nestle marinated chicken thighs among the vegetables on the sheet pan. Drizzle remaining marinade over the entire pan.
06 - Cook in the preheated oven for 35 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
07 - Broil for an additional 2-3 minutes to crisp the chicken skin if desired.
08 - Allow chicken to rest for 5 minutes before serving. Spoon pan juices over the top for extra flavor.
