Tender chicken thighs with black garlic, balsamic glaze, and roasted vegetables for an easy flavorful meal.
# What You'll Need:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs (about 2 pounds)
→ Marinade & Sauce
02 - 4 cloves black garlic, mashed into a paste
03 - 2 tablespoons balsamic vinegar
04 - 2 tablespoons olive oil
05 - 1 tablespoon honey
06 - 1 teaspoon Dijon mustard
07 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
08 - 1 teaspoon kosher salt
09 - ½ teaspoon 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 tablespoon olive oil
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
# Method Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - Whisk black garlic, balsamic vinegar, olive oil, honey, Dijon mustard, thyme, salt, and black pepper in a bowl until smooth.
03 - Pat chicken thighs dry and toss with half of the marinade in a large bowl or zip-top bag. Set aside to marinate.
04 - Toss 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 over all.
06 - Roast for 35 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
07 - Broil for 2–3 minutes at the end to crisp the chicken skin if desired.
08 - Let chicken rest 5 minutes. Spoon pan juices over before serving.
