# Components:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs (2 lbs)
→ Marinade & Sauce
02 - 4 cloves black garlic, mashed into a paste
03 - 2 tbsp balsamic vinegar
04 - 2 tbsp olive oil
05 - 1 tbsp honey
06 - 1 tsp Dijon mustard
07 - 1 tsp fresh thyme leaves
08 - 1 tsp kosher salt
09 - ½ tsp 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, cut into thick rounds
14 - 1 tbsp olive oil
15 - ½ tsp salt
16 - ¼ tsp black pepper
# Directions:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil to facilitate cleanup.
02 - Whisk black garlic, balsamic vinegar, olive oil, honey, Dijon mustard, thyme, salt, and pepper in a bowl until smooth.
03 - Pat chicken thighs dry and toss with half of the marinade in a bowl or zip-top bag. Let marinate while preparing vegetables.
04 - In a separate bowl, combine baby potatoes, red onion, bell pepper, and zucchini with olive oil, salt, and pepper; toss to coat.
05 - Spread the vegetables evenly on the prepared sheet pan, nestle marinated chicken thighs among them, and drizzle remaining marinade over all.
06 - Roast for 35 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
07 - For extra crispy skin, broil the pan for 2 to 3 minutes at the end of roasting.
08 - Allow the chicken to rest for 5 minutes before serving. Spoon pan juices over the chicken and vegetables.
