1. Main
  2. Dishes
  3. Black Garlic Balsamic Chicken

Black Garlic Balsamic Chicken

Featured in: Simple Suppers

This dish features juicy chicken thighs marinated in a flavorful blend of black garlic paste, balsamic vinegar, honey, and herbs. Roasted on a sheet pan with baby potatoes, red onion, bell pepper, and zucchini, it creates a balanced meal with caramelized vegetables and tender meat. Preparation is quick and straightforward, perfect for an effortless yet impressive dinner. Optional broiling adds a crispy skin finish, enhancing the textures and flavors of this wholesome dish.

Save Tell Friends Email Get Printout Skip to cooking steps
Updated on Wed, 26 Nov 2025 08:44:00 GMT
Juicy Black Garlic and Balsamic Chicken on a sheet pan, ready to serve with roasted vegetables. Save
Juicy Black Garlic and Balsamic Chicken on a sheet pan, ready to serve with roasted vegetables. | butterhollow.com

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 family favorite for busy weeknights I love how the marinade perfectly balances sweet and tangy flavors.

Ingredients

  • Chicken thighs: 4 bone-in skin-on (about 2 lbs / 900 g)
  • Black garlic: 4 cloves mashed into a paste
  • Balsamic vinegar: 2 tbsp
  • Olive oil: 3 tbsp total (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 plus ½ tsp for vegetables
  • Freshly ground black pepper: 1 tsp plus ¼ tsp for vegetables
  • Baby potatoes: 2 cups halved
  • Red onion: 1 wedge cut
  • Red bell pepper: 1 cut into chunks
  • Zucchini: 1 cut into thick rounds

Instructions

Preheat oven:
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easy cleanup
Prepare marinade:
Whisk together black garlic balsamic vinegar olive oil honey Dijon mustard thyme salt and pepper until smooth
Marinate chicken:
Pat chicken dry toss with half the marinade let marinate while preparing vegetables
Prepare vegetables:
Toss potatoes red onion bell pepper and zucchini with olive oil salt and pepper spread evenly on sheet pan
Assemble dish:
Place marinated chicken among vegetables drizzle remaining marinade over everything
Roast:
Roast for 35 minutes or until chicken is cooked through and vegetables are tender and caramelized
Optional broil:
Broil for 2 to 3 minutes at end for extra crisp skin
Rest and serve:
Rest chicken for 5 minutes spoon pan juices over top
Golden-brown Black Garlic and Balsamic Chicken thighs surrounded by colorful, tender roasted vegetables. Save
Golden-brown Black Garlic and Balsamic Chicken thighs surrounded by colorful, tender roasted vegetables. | butterhollow.com

This dish always brings the family together especially when paired with a light Pinot Noir or citrusy Sauvignon Blanc

Notes

Substitutions and additions can help customize the dish to your taste including different vegetables or mild garlic options

Required Tools

Large sheet pan mixing bowls whisk parchment paper or foil tongs

Nutritional Information

Per serving calories 430 total fat 20 g carbohydrates 30 g protein 32 g

One-pan Black Garlic and Balsamic Chicken, showcasing glistening chicken and caramelized vegetables for a flavorful meal. Save
One-pan Black Garlic and Balsamic Chicken, showcasing glistening chicken and caramelized vegetables for a flavorful meal. | butterhollow.com

Enjoy this flavorful and simple sheet pan chicken that requires minimal prep deliver maximum taste

Kitchen Tips & Answers

→ What type of chicken works best for this dish?

Bone-in, skin-on chicken thighs are ideal as they retain moisture and develop crispy skin during roasting.

→ Can I substitute black garlic if unavailable?

Yes, roasted regular garlic can be used for a milder, less intense flavor profile.

→ How do I know when the chicken is fully cooked?

Check for an internal temperature of 165°F (74°C) or until juices run clear following roasting time.

→ What vegetables complement the marinade flavors?

Baby potatoes, red onion, bell peppers, and zucchini provide a balanced sweetness and texture alongside the tangy glaze.

→ Is it necessary to marinate the chicken before roasting?

Marinating helps infuse flavors deeply and tenderizes the meat, but a brief toss before cooking still yields excellent taste.

→ Can I add other vegetables to the sheet pan?

Yes, cherry tomatoes or carrots can add additional color and natural sweetness to the meal.

Black Garlic Balsamic Chicken

Juicy chicken thighs infused with black garlic and balsamic glaze, roasted alongside vibrant vegetables.

Prep duration
15 min
Heat duration
35 min
Complete duration
50 min
Created by Ella Thompson


Skill level Easy

Heritage Modern American

Output 4 Portions

Eating preferences No dairy, No gluten

What you'll need

Poultry

01 4 bone-in, skin-on chicken thighs (approximately 2 pounds)

Marinade & Sauce

01 4 cloves black garlic, mashed into a paste
02 2 tablespoons balsamic vinegar
03 2 tablespoons olive oil
04 1 tablespoon honey
05 1 teaspoon Dijon mustard
06 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
07 1 teaspoon kosher salt
08 ½ teaspoon freshly ground black pepper

Vegetables

01 2 cups baby potatoes, halved
02 1 red onion, cut into wedges
03 1 red bell pepper, cut into chunks
04 1 zucchini, cut into thick rounds
05 1 tablespoon olive oil
06 ½ teaspoon salt
07 ¼ teaspoon black pepper

Method

Phase 01

Prepare Oven and Pan: Preheat oven to 425°F and line a large sheet pan with parchment paper or foil to facilitate cleanup.

Phase 02

Combine Marinade Ingredients: Whisk black garlic paste, balsamic vinegar, olive oil, honey, Dijon mustard, thyme, kosher salt, and black pepper in a bowl until smooth.

Phase 03

Marinate Chicken: Pat chicken thighs dry; place in a bowl or zip-top bag and toss with half of the marinade. Allow to marinate while preparing vegetables.

Phase 04

Prepare Vegetables: In a separate bowl, combine halved baby potatoes, red onion wedges, red bell pepper chunks, and zucchini rounds. Toss with olive oil, salt, and pepper.

Phase 05

Arrange Ingredients on Pan: Spread vegetables evenly across the sheet pan. Nestle marinated chicken thighs among the vegetables and drizzle remaining marinade over all.

Phase 06

Roast: Cook in the preheated oven for 35 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.

Phase 07

Optional: Broil for Crispness: Broil for an additional 2 to 3 minutes if a crispier chicken skin is desired.

Phase 08

Rest and Serve: Allow chicken to rest for 5 minutes before serving. Spoon pan juices over the top to enhance flavor.

Kitchen tools needed

  • Large sheet pan
  • Mixing bowls
  • Whisk
  • Parchment paper or foil
  • Tongs

Allergy details

Always review individual ingredients for potential allergens and seek professional medical guidance if uncertain.
  • Contains mustard (Dijon). Verify packaged ingredients for gluten or other allergens.

Nutrient breakdown per portion

Numbers shown are estimates only - consult healthcare providers for specific advice.
  • Energy: 430
  • Fats: 20 g
  • Carbohydrates: 30 g
  • Proteins: 32 g