Balsamic chicken
  • 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
  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.
Chicken with a bit of veg Submitted by: "Taylor"*