# What you'll need:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs (approximately 2 pounds)
→ 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
# Method:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper or foil to facilitate cleanup.
02 - Whisk black garlic paste, balsamic vinegar, olive oil, honey, Dijon mustard, thyme, kosher salt, and black pepper in a bowl until smooth.
03 - 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.
04 - 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.
05 - Spread vegetables evenly across the sheet pan. Nestle marinated chicken thighs among the vegetables and drizzle remaining marinade over all.
06 - Cook in the preheated oven for 35 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
07 - Broil for an additional 2 to 3 minutes if a crispier chicken skin is desired.
08 - Allow chicken to rest for 5 minutes before serving. Spoon pan juices over the top to enhance flavor.
