Pin it 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.
Ingredients
- Chicken thighs: 4 bone-in, skin-on (about 2 lbs / 900 g)
- Black garlic paste: 4 cloves mashed
- Balsamic vinegar: 2 tbsp
- Olive oil: 3 tbsp total
- Honey: 1 tbsp
- Dijon mustard: 1 tsp
- Thyme leaves: 1 tsp fresh or ½ tsp dried
- Kosher salt: 1 tsp + ½ tsp for vegetables
- Black pepper: ½ tsp freshly ground + ¼ tsp for vegetables
- Baby potatoes: 2 cups halved
- Red onion: 1 cut into wedges
- Red bell pepper: 1 cut into chunks
- Zucchini: 1 cut into thick rounds
Instructions
- Preheat oven:
- Preheat to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
- Make marinade:
- Whisk together black garlic, balsamic vinegar, olive oil, honey, Dijon mustard, thyme, salt, and pepper until smooth.
- Marinate chicken:
- Pat chicken dry. Toss with half the marinade in a bowl or zip-top bag and let marinate while preparing vegetables.
- Prepare vegetables:
- Toss potatoes, red onion, bell pepper, and zucchini with olive oil, salt, and pepper.
- Assemble sheet pan:
- Spread vegetables evenly on pan. Nestle chicken among vegetables and drizzle with remaining marinade.
- Roast:
- Cook for 35 minutes until chicken is done (internal temp 165°F/74°C) and vegetables are tender and caramelized.
- Optional crisp:
- Broil 2-3 minutes at end for extra crisp skin.
- Rest chicken:
- Let rest 5 minutes before serving. Spoon pan juices over top.
Pin it Serving this brings smiles and full plates around our family table every time.
Notes
Pairs well with a light Pinot Noir or a citrusy Sauvignon Blanc for a complete dinner experience.
Required Tools
Large sheet pan, mixing bowls, whisk, parchment paper or foil, tongs.
Nutritional Information
Per serving: Calories 430, Total Fat 20 g, Carbohydrates 30 g, Protein 32 g.
Pin it This dish is perfect for a speedy weeknight meal packed with bold flavors and minimal cleanup.
Common Questions
- → What is black garlic and how does it affect the dish?
Black garlic is aged garlic with a sweet, mellow flavor that adds depth and richness to the marinade, balancing the tanginess of balsamic vinegar.
- → Can I use different vegetables for roasting?
Yes, vegetables like carrots, cherry tomatoes, or Brussels sprouts can be used to complement the flavors and add color.
- → How do I ensure the chicken stays juicy?
Marinating the chicken beforehand and roasting at a high temperature helps retain moisture while achieving a crispy skin.
- → Is broiling necessary at the end?
Broiling for a few minutes is optional but recommended to crisp the skin and enhance texture.
- → What wines pair well with this dish?
Light Pinot Noir or citrusy Sauvignon Blanc complement the sweet and tangy flavors without overpowering the chicken.