# Components:
→ 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 thyme
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
# Directions:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - Whisk black garlic, balsamic vinegar, olive oil, honey, Dijon mustard, thyme, salt, and pepper together until smooth.
03 - Pat chicken thighs dry and toss with half of the marinade in a bowl or zip-top bag; let sit while preparing vegetables.
04 - Toss potatoes, red onion, bell pepper, and zucchini with olive oil, salt, and pepper in a separate bowl.
05 - Spread the vegetables evenly on the prepared pan, nestle marinated chicken thighs among them, and drizzle remaining marinade over all.
06 - Roast for 35 minutes until chicken reaches 165°F internally and vegetables are tender and caramelized.
07 - Broil for 2 to 3 minutes to crisp the chicken skin, if desired.
08 - Let chicken rest for 5 minutes before serving; spoon pan juices over the top.
