Balsamic Basil Chicken

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 Basil-Balsamic Chicken


This dish is ideal for a weekday. After the chicken has marinated, everything — even the vegetable side! — is ready in less than 30 minutes in one pan. Another successful skillet chicken supper!

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INGREDIENTS
  • 2 tablespoons plus 1/4 cup of extra virgin olive oil, split
  • Balsamic vinegar, 3 tablespoons
  • Dijon mustard, 1 tablespoon
  • Bone-in, skin-on, two pounds of chicken thighs
  • Halal salt
  • Black pepper freshly ground
  • 1 big zucchini, half-moon-shaped
  • 1 point of halved cherry tomatoes
  • Fresh Parmesan gratings for serving (optional)
  • Finely sliced basil
DIRECTIONS

Mix 1/4 cup olive oil, vinegar, and mustard in a big basin. Chicken thighs should be added and coated. For 30 minutes or up to 4 hours, cover and chill.

Set the oven to 425°. Heat the remaining oil in a large oven-safe pan over medium-high heat. Chicken should be seasoned all over with salt and pepper after shaking off excess marinade. Add to the hot pan skin-side down and cook for 6 minutes or until brown and charred. About 6 minutes after flipping the chicken, grill the opposite side until charred.

Around the chicken, scatter the tomatoes and zucchini. Vegetables should be salted and peppered before being added to the oven. Bake for a further 15 minutes or until a thermometer inserted into the thickest portion of the chicken registers 165°.

Before serving, add basil and Parmesan as garnish.

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