What makes black garlic different from regular garlic?

Black garlic is aged garlic with a sweet, mellow flavor and soft texture, adding depth without sharpness.

Can I substitute other vegetables in this dish?

Yes, cherry tomatoes or carrots can be added for extra color and sweetness.

The chicken is done when its internal temperature reaches 165°F (74°C) and juices run clear.

Marinating helps infuse the rich black garlic and balsamic flavors, enhancing the tenderness and taste.

Light Pinot Noir or citrusy Sauvignon Blanc complement the dish's bold and tangy flavors nicely.

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 in my home for its simplicity and deliciousness.

Chicken thighs: 4 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
Black garlic paste: 4 cloves black garlic, mashed
Balsamic vinegar: 2 tbsp
Olive oil: 3 tbsp total (2 for marinade and vegetables, 1 added to vegetables)
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
Vegetables: 2 cups baby potatoes halved, 1 red onion wedges, 1 red bell pepper chunks, 1 zucchini thick rounds

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.

My family loves gathering around this flavorful sheet pan dinner after busy weekdays, making mealtimes special and easy.

Pairs well with a light Pinot Noir or a citrusy Sauvignon Blanc.

Large sheet pan, mixing bowls, whisk, parchment paper or foil, tongs

Contains Dijon mustard. Double-check all packaged ingredients for gluten or allergen traces if needed.

This sheet pan chicken delivers effortless dinner perfection every time.

→ What makes black garlic different from regular garlic?: Black garlic is aged garlic with a sweet, mellow flavor and soft texture, adding depth without sharpness.
→ Can I substitute other vegetables in this dish?: Yes, cherry tomatoes or carrots can be added for extra color and sweetness.
→ How do I know when the chicken is fully cooked?: The chicken is done when its internal temperature reaches 165°F (74°C) and juices run clear.
→ Is it necessary to marinate the chicken?: Marinating helps infuse the rich black garlic and balsamic flavors, enhancing the tenderness and taste.
→ What wine pairs well with this meal?: Light Pinot Noir or citrusy Sauvignon Blanc complement the dish's bold and tangy flavors nicely.