Balsamic chicken
CATEGORIES
INGREDIENTS
  • Cooking Time: 60
  • Servings: 4
  • Preparation Time: 10
  • 1/4 cup plus 2 tbsp. extra-virgin olive oil, divided
  • 3 tbsp. balsamic vinegar
  • 1 tbsp. dijon mustard
  • 1 kg bone-in, chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1 large zucchini, cut into half moons
  • 1 small tub cherry tomatoes, halved
  • Freshly grated Parmesan, for serving (optional)
  • Basil, thinly sliced
DIRECTIONS
  1. a large bowl, whisk together ¼ cup olive oil, vinegar, and mustard. Add chicken thighs and toss to coat. Cover and refrigerate for 30 minutes or up to 4 hours.
  2. Preheat oven 220°. In a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Shake off excess marinade from chicken and season all over with salt and pepper. Add, skin side-down, and cook until seared and golden, about 6 minutes. Flip chicken and cook until seared on other side, about 6 minutes.
  3. Scatter tomatoes and zucchini around chicken. Season vegetables with salt and pepper, then transfer skillet to oven and bake until chicken is cooked through, about 15 minutes more.
RECIPE BACKSTORY
Chicken with a bit of veg Submitted by: "Taylor"*