This baked chicken thighs zucchini and tomatoes is a perfect weeknight dinner that prepares in less than 30 minutes.

Serves: 4

Preparation time: 10 minutes

Cooking time: 27 minutes

Ingredients:

• 2 lb bone-in, skin-on chicken thighs

• 1 large zucchini, cut into half-moons

• 1 pt cherry tomatoes, halved

• ¼ cup, plus 2 tablespoons extra virgin olive oil, divided

• 3 tablespoon apple cider vinegar

• 1 tablespoon honey

• 1 tablespoon Dijon mustard

• Salt and freshly ground black pepper to taste

• Freshly grated parmesan, for garnish

• Basil thinly sliced, for garnish

Directions:

• Whisk together ¼ cup olive oil, apple cider vinegar, honey, and Dijon mustard in a large bowl.

• Add in chicken thighs and toss to coat.

• Cover and refrigerate for at least 30 minutes or up to 4 hours.

• Preheat your oven to 425 degrees F.

• Heat remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.

• Shake off excess marinade from chicken and place chicken skin-side-down in a hot skillet.

• Season chicken with salt and pepper and cook for 6 minutes or until seared and golden.

• Flip chicken pieces and cook for another 6 minutes or until seared and golden.

• Scatter zucchini pieces and tomatoes around chicken.

• Again season vegetable with salt and pepper.

• Transfer skillet to preheated oven and bake for 15minutes or until chicken is cooked through.

• Remove from oven, garnish with parmesan and basil and serve.