How do I prepare the black garlic paste?

Peel the black garlic cloves and mash them with a fork or chop finely to create a smooth paste that blends well into the marinade.

Can I use boneless chicken thighs instead?

Yes, boneless thighs can be used but may cook faster. Adjust cooking time accordingly to avoid drying out the meat.

Baby potatoes, red onion, bell pepper, and zucchini complement the flavors nicely. Cherry tomatoes or carrots may also be added for extra sweetness.

Broiling the chicken for 2-3 minutes at the end of roasting helps crisp the skin without overcooking the meat.

If desired, substitute balsamic vinegar with red wine vinegar or a lighter vinegar, but this will slightly alter the flavor profile.

A light Pinot Noir or citrusy Sauvignon Blanc pairs wonderfully. Simple green salads or steamed greens also balance the meal well.

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.

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.

This dish brings my family together with its incredible aroma and hearty taste every time I cook it.

Pairs well with a light Pinot Noir or a citrusy Sauvignon Blanc. Use parchment paper or foil for easy cleanup.

Large sheet pan, mixing bowls, whisk, parchment paper or foil, tongs

Contains Dijon mustard. Double-check all packaged ingredients for gluten or allergen traces if needed.

Enjoy this delicious and simple recipe for a savory dinner any night of the week.

→ How do I prepare the black garlic paste?: Peel the black garlic cloves and mash them with a fork or chop finely to create a smooth paste that blends well into the marinade.
→ Can I use boneless chicken thighs instead?: Yes, boneless thighs can be used but may cook faster. Adjust cooking time accordingly to avoid drying out the meat.
→ What vegetables pair well with this dish?: Baby potatoes, red onion, bell pepper, and zucchini complement the flavors nicely. Cherry tomatoes or carrots may also be added for extra sweetness.
→ Is there a tip for achieving crispy skin on the chicken?: Broiling the chicken for 2-3 minutes at the end of roasting helps crisp the skin without overcooking the meat.
→ Can the balsamic glaze be substituted?: If desired, substitute balsamic vinegar with red wine vinegar or a lighter vinegar, but this will slightly alter the flavor profile.
→ What sides complement this dish?: A light Pinot Noir or citrusy Sauvignon Blanc pairs wonderfully. Simple green salads or steamed greens also balance the meal well.