Balsamic Basil Chicken

by Charlie McCarthy, Sr.

Ingredients

• 6 tbsp olive oil
• 3 tbsp vinegar
• 1 tbsp mustard
• 2 lbs bone-in chicken thighs
• salt
• pepper
• 1 pt halved cherry tomatoes
• 1 sliced large zucchini
• parmesan
• thinly sliced basil

Recipe

1. In a large bowl, whisk together 4 tbsp olive oil, vinegar, and mustard. Add bone-in chicken thighs and toss to coat. Cover and refrigerate for 30 minutes or up to 4 hours.
2. Preheat oven 425F. In a oven-safe 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 halved cherry tomatoes and sliced large 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.
4. Garnish with parmesan and thinly sliced basil before serving.

Enjoy!