Ingredients
1/4 c. plus 2 tbsp. extra-virgin olive oil, divided
3 tbsp. balsamic vinegar
1 tbsp. dijon mustard
2 lb. bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 large zucchini, cut into half moons
1 pt. cherry tomatoes, halved
Freshly grated Parmesan, for serving (optional)
Basil, thinly sliced
Preparation
Step 1 In 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.Step 2Preheat oven 425°. In a large oven-safe skillet over medium-high heat, heat remaining oil. Shake off excess marinade from chicken and season all over with salt and pepper. Add to hot pan skin side-down, and cook until seared and golden, about 6 minutes. Flip chicken and cook until seared on other side, about 6 minutes.Step 3Scatter zucchini and tomatoes around chicken. Season vegetables with salt and pepper, then transfer skillet to oven and bake until a thermometer inserted into the thickest part of the chicken reaches an internal temperature of 165°, about 15 minutes more.Step 4Garnish with Parmesan and basil before serving.
Made it? Let us know how it went in the comment section below!
