Ingredient Spotlight. Our Honey Ginger White Balsamic Vinegar is the star — warm ginger and mellow honey that caramelize into a glossy glaze as the chicken roasts. We swap in Garlic Infused Olive Oil to coat everything, layering in savory depth that makes the whole pan smell irresistible.
Whisk ¼ cup Garlic oil, ¼ cup Honey Ginger balsamic, garlic, Dijon, honey, oregano, salt, and pepper. Add the chicken and marinate at least 30 minutes (or overnight).
Heat the oven to 425°F. Toss the vegetables with the remaining Garlic oil, Honey Ginger balsamic, salt, and pepper, then spread them on a sheet pan.
Nestle the marinated chicken skin-side up among the vegetables. Roast 35–45 minutes, until the chicken reaches 165°F and the edges are caramelized.
Finish with a drizzle of Honey Ginger balsamic and a scatter of toasted pepitas for a sweet, crunchy top note.
Chef's Notes
Give the vegetables room on the pan — crowding steams them instead of roasting them crisp.
Skin-side up keeps the chicken skin crackly while the glaze sets.
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