Save to Pinterest Succulent chicken thighs roasted with sweet black garlic, tangy balsamic glaze, and a medley of vegetables for an easy, flavor-packed one-pan meal.
I first prepared this recipe to simplify dinner while still impressing guests, and it quickly became a family favorite.
Ingredients
- Chicken thighs: 4 bone-in skin-on chicken thighs about 2 lbs / 900 g
- Marinade & Sauce: 4 cloves black garlic mashed into a paste 2 tbsp balsamic vinegar 2 tbsp olive oil 1 tbsp honey 1 tsp Dijon mustard 1 tsp fresh thyme leaves or ½ tsp dried 1 tsp kosher salt ½ tsp freshly ground black pepper
- Vegetables: 2 cups baby potatoes halved 1 red onion cut into wedges 1 red bell pepper cut into chunks 1 zucchini cut into thick rounds 1 tbsp olive oil ½ tsp salt ¼ tsp black pepper
Instructions
- 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.
Save to Pinterest This recipe always brings everyone to the table, sparking stories and laughter around a warm meal.
Notes
Pairs well with a light Pinot Noir or a citrusy Sauvignon Blanc for a complete dining experience.
Required Tools
Large sheet pan Mixing bowls Whisk Parchment paper or foil Tongs
Nutritional Information
Calories 430 Total Fat 20 g Carbohydrates 30 g Protein 32 g per serving
Save to Pinterest This sheet pan meal is perfect for busy weeknights and always delights the whole family.
Recipe FAQs
- → What is the best way to prepare black garlic for this dish?
Black garlic should be mashed into a smooth paste to evenly distribute its sweet, mellow flavor throughout the marinade, enhancing richness and depth.
- → Can other vegetables be used alongside the specified ones?
Yes, adding cherry tomatoes or carrots can enhance color and sweetness, complementing the balance of savory and tangy flavors in the dish.
- → How do I ensure the chicken thighs are fully cooked?
Roast until the internal temperature reaches 165°F (74°C). Using a meat thermometer helps achieve perfectly cooked, juicy chicken.
- → Is it important to marinate the chicken before roasting?
Marinating helps infuse the chicken with the sweet and tangy flavors of black garlic and balsamic, resulting in a more flavorful and tender outcome.
- → Can I substitute black garlic if unavailable?
Regular roasted garlic can be used for a milder taste, though the unique sweetness of black garlic adds a distinctive depth to the dish.