Source: Delish
I have so much fresh basil in my backyard and I don’t want it to go to waste so I’ve been searching for recipes that call for fresh basil! I found this one on Delish and made it this week for hubby, youngest son, and my mom. We ate every last morsel…not a leftover to be found. The next day I was asked to make it again. It is THAT good. And so so easy….
Oh, and my discovery of the mandoline has made cooking so much more fun. I LOVE to slice veggies now with my mandoline. Here’s the one I have. It sure made it easy to slice the zucchini for this recipe!
Ingredients
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- 1/4 c plus 2 T extra-virgin olive oil, divided
- 3 T balsamic vinegar
- 1 T dijon mustard
- 2 lbs 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
- Basil, thinly sliced
Directions
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- 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.
- Preheat 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.
- Scatter 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.
- Garnish with Parmesan and basil before serving.
