Tender chicken thighs roasted with black garlic, balsamic glaze, and a colorful vegetable medley on one pan.
# Components:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs (approximately 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, sliced into thick rounds
14 - 1 tablespoon olive oil
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
# Preparation steps:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil for easy cleanup.
02 - Combine black garlic paste, balsamic vinegar, olive oil, honey, Dijon mustard, thyme, salt, and pepper in a bowl; whisk until smooth.
03 - Pat chicken thighs dry with paper towels, place in a bowl or zip-top bag, and toss with half of the marinade. Allow to marinate while preparing vegetables.
04 - In a separate bowl, toss baby potatoes, red onion, bell pepper, and zucchini with olive oil, salt, and pepper until evenly coated.
05 - Arrange the vegetables evenly on the prepared sheet pan, nestle marinated chicken thighs among them, and drizzle with the remaining marinade.
06 - Place the sheet pan in the oven and roast for 35 minutes or until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
07 - For extra crisp skin, broil for an additional 2 to 3 minutes at the end of cooking.
08 - Remove from oven and let chicken rest for 5 minutes. Spoon pan juices over the chicken and vegetables before serving.
