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 is simple to prepare and delivers deep, rich flavors thanks to the unique addition of black garlic and balsamic glaze.
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
- Preheat Oven:
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
- Prepare Marinade:
- In a bowl, whisk together black garlic, balsamic vinegar, olive oil, honey, Dijon mustard, thyme, salt, and pepper until smooth.
- Marinate Chicken:
- 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.
- Prepare Vegetables:
- 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.
- Assemble:
- Nestle the marinated chicken thighs among the vegetables. Drizzle remaining marinade over everything.
- Roast:
- Roast for 35 minutes, or until chicken is cooked through (internal temperature at least 165°F/74°C) and vegetables are tender and caramelized.
- Optional Broil:
- Broil for 2 3 minutes at the end for extra crisp skin.
- Rest and Serve:
- Rest chicken for 5 minutes before serving. Spoon pan juices over the top.
Pin It This dish always brings smiles at family dinners and is perfect for busy weeknights that call for minimal cleanup.
Serving Suggestions
Serve with a light Pinot Noir or a citrusy Sauvignon Blanc to complement the sweet and tangy flavors.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve moisture.
Variations
Add cherry tomatoes or carrots for added color and sweetness or switch up the vegetables based on what you have on hand.
Pin It This simple sheet pan recipe brings big flavor with minimal effort any night of the week.
Recipe Questions & Answers
- → What is the best way to prepare black garlic for this dish?
Mashed into a smooth paste, black garlic releases its sweet and mellow flavors, enhancing the marinade and providing depth to the chicken.
- → Can I substitute black garlic with another ingredient?
Yes, roasted regular garlic can be used for a milder flavor, though it will alter the unique sweetness that black garlic provides.
- → How do I ensure the chicken cooks evenly on the sheet pan?
Arrange the thighs skin-side up, spaced evenly among the vegetables, and roast at the recommended temperature to achieve crisp skin and juicy meat.
- → What vegetables complement the chicken in this preparation?
Baby potatoes, red onion, bell pepper, and zucchini are selected for their roasting qualities and flavor balance with the marinade.
- → Is it necessary to broil the chicken after roasting?
Broiling for 2-3 minutes at the end is optional but helps achieve extra crispy skin and caramelization.
- → What beverages pair well with this dish?
A light Pinot Noir or a citrusy Sauvignon Blanc complements the balsamic and garlic flavors nicely.