Save 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 served this to my family on a busy weeknight and everyone loved how simple yet delicious it was.
Ingredients
- Chicken thighs: 4 bone-in skin-on chicken thighs (about 2 lbs 900 g)
- Black garlic paste: 4 cloves black garlic mashed into a paste
- Balsamic vinegar: 2 tbsp
- Olive oil: 3 tbsp (divided)
- Honey: 1 tbsp
- Dijon mustard: 1 tsp
- Thyme: 1 tsp fresh leaves or ½ tsp dried
- Kosher salt: 1 tsp plus ½ tsp for vegetables
- Black pepper: ½ tsp freshly ground plus 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
- 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 This recipe creates a warm family moment around the dinner table especially on busy nights.
Notes
Pairs well with a light Pinot Noir or a citrusy Sauvignon Blanc.
Required Tools
Large sheet pan Mixing bowls Whisk Parchment paper or foil Tongs
Allergen Information
Contains Mustard (Dijon) Double-check all packaged ingredients for gluten or allergen traces if needed.
Save This dish delivers bold flavors and easy preparation making it perfect for weeknight dinners.
Recipe FAQ
- → What is the best way to prepare the black garlic?
Mash the black garlic cloves into a smooth paste to evenly distribute their sweet, mellow flavor throughout the marinade.
- → Can I use boneless chicken thighs instead?
Yes, boneless thighs work well but may require slightly less cooking time to avoid overcooking.
- → How do I ensure the vegetables cook evenly on the sheet pan?
Cut vegetables into uniform pieces and toss them with olive oil, salt, and pepper before spreading them evenly around the chicken.
- → What should the internal temperature of the chicken be when cooked?
The chicken thighs are safe to eat once they reach an internal temperature of 165°F (74°C).
- → Can I substitute other vegetables in this dish?
Absolutely. Cherry tomatoes, carrots, or other seasonal vegetables can be added for extra color and flavor.
- → Is it necessary to rest the chicken after roasting?
Yes, resting for about 5 minutes helps the juices redistribute, resulting in juicier meat.