What is the best way to prepare black garlic for this dish?

Mashed into a smooth paste, black garlic blends seamlessly into the marinade, releasing its sweet, mellow flavor evenly across the chicken.

Can I use other vegetables with this chicken?

Yes, cherry tomatoes or carrots can be added for extra color and sweetness. Just adjust roasting time accordingly to ensure even cooking.

The internal temperature should reach at least 165°F (74°C) when checked with a meat thermometer to ensure safety and juiciness.

A light Pinot Noir or a citrusy Sauvignon Blanc complements the savory and tangy flavors without overpowering them.

Broiling for 2-3 minutes is optional but helps achieve a crispy skin for extra texture and flavor contrast.

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 since its rich flavors and simple prep fit perfectly into busy weeknights.

Chicken thighs: 4 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
Black garlic marinade: 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

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.

Cooking this brings warm memories of family dinners filled with aromas of roasted garlic and balsamic that everyone loves.

Pairs well with a light Pinot Noir or a citrusy Sauvignon Blanc to complement the flavors.

Large sheet pan, mixing bowls, whisk, parchment paper or foil, and tongs make this recipe simple and tidy.

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

This recipe delivers a perfect balance of savory and sweet that makes every bite memorable.

→ What is the best way to prepare black garlic for this dish?: Mashed into a smooth paste, black garlic blends seamlessly into the marinade, releasing its sweet, mellow flavor evenly across the chicken.
→ Can I use other vegetables with this chicken?: Yes, cherry tomatoes or carrots can be added for extra color and sweetness. Just adjust roasting time accordingly to ensure even cooking.
→ How do I know when the chicken is fully cooked?: The internal temperature should reach at least 165°F (74°C) when checked with a meat thermometer to ensure safety and juiciness.
→ What wine pairs well with this balsamic chicken?: A light Pinot Noir or a citrusy Sauvignon Blanc complements the savory and tangy flavors without overpowering them.
→ Is it necessary to broil the chicken at the end?: Broiling for 2-3 minutes is optional but helps achieve a crispy skin for extra texture and flavor contrast.