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.
This recipe quickly became a favorite for its simplicity and bold flavors.
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 (2 tbsp for marinade, 1 tbsp for vegetables)
- Honey: 1 tbsp
- Dijon mustard: 1 tsp
- Fresh thyme leaves: 1 tsp (or ½ tsp dried)
- Kosher salt: 1 tsp + ½ tsp for vegetables
- Freshly ground black pepper: ½ tsp + 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
- Preheat:
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
- Make 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.
- Arrange on pan:
- 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 crisping:
- 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.
Save This meal always brings the family together around the dinner table, enjoying each bite and sharing stories.
Notes
Pairs well with a light Pinot Noir or a citrusy Sauvignon Blanc to complement the rich flavors.
Required Tools
Large sheet pan, mixing bowls, whisk, parchment paper or foil, and tongs make preparation simple and efficient.
Allergen Information
Contains Dijon mustard. Double-check all packaged ingredients for gluten or allergen traces if needed.
Save Enjoy this flavorful and effortless sheet pan dinner any night of the week for a satisfying and healthy meal.
Recipe Questions
- → What is black garlic and how does it affect flavor?
Black garlic is aged garlic with a sweet, mellow taste and a soft texture, adding depth and subtle sweetness to dishes.
- → Can regular garlic be used instead of black garlic?
Yes, roasted regular garlic can substitute for black garlic for a milder, familiar flavor profile.
- → How do I ensure the chicken cooks evenly with vegetables?
Arrange chicken and vegetables evenly on the sheet pan and roast at 425°F until the chicken reaches 165°F internally and the vegetables are tender.
- → What sides pair well with this dish?
Light-bodied red wines like Pinot Noir or citrusy Sauvignon Blanc complement the flavors; simple greens or crusty bread also work well.
- → Can I add other vegetables to the sheet pan?
Yes, cherry tomatoes or carrots can be added for additional color and sweetness.