# What You'll Need:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs (approximately 2 lbs)
→ Marinade & Sauce
02 - 4 cloves black garlic, mashed into a paste
03 - 2 tablespoons balsamic vinegar
04 - 2 tablespoons olive oil
05 - 1 tablespoon honey
06 - 1 teaspoon Dijon mustard
07 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
08 - 1 teaspoon kosher salt
09 - ½ teaspoon 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 tablespoon olive oil
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
# Step-by-Step:
01 - Set the oven to 425°F and line a large sheet pan with parchment paper or foil to facilitate easy cleaning.
02 - Whisk black garlic paste, balsamic vinegar, olive oil, honey, Dijon mustard, thyme, kosher salt, and black pepper in a bowl until thoroughly combined.
03 - Pat the chicken thighs dry with paper towels. Place them in a large bowl or zip-top bag and coat with half of the prepared marinade. Allow to marinate while vegetables are readied.
04 - Toss baby potatoes, red onion, red bell pepper, and zucchini with olive oil, salt, and black pepper in a separate bowl. Spread the vegetables evenly over the prepared sheet pan.
05 - Nestle marinated chicken thighs among the vegetables on the sheet pan. Drizzle the remaining marinade evenly over all ingredients.
06 - Place the sheet pan in the oven and roast for 35 minutes, until the chicken reaches an internal temperature of at least 165°F and the vegetables are tender and caramelized.
07 - Broil for 2 to 3 minutes at the end of cooking to achieve extra crisp skin on the chicken.
08 - Allow the chicken to rest for 5 minutes before serving. Spoon pan juices over the chicken and vegetables for added flavor.
