Preheat the oven to 375°F. Heat the oil in a large cast iron pan over medium-high heat. When the oil is hot (chicken should sizzle when it hits the pan), brown the chicken thighs on both sides, 3 minutes per side. Season each side with thyme, sea salt and black pepper as it is cooking.
Remove the chicken from the pan and set aside in a bowl. Turn the heat down to medium. Add the water and balsamic vinegar to the pan and with a flat wooden spatula, deglaze the pan, scraping all of the bits from the bottom of the pan. Add the diced zucchini and tomatoes in the pan and toss to coat.
Add the chicken back to the pan, nestling it in amongst the zucchini and tomatoes. Turn off the burner, and using oven mitts, place the cast iron pan very carefully into the preheated oven.
Bake uncovered for approx. 45 minutes or until the chicken is cooked through (165°F on an instant read thermometer) and the veggies are soft.
Serve hot and top with freshly grated Parmesan cheese if desired.
Recipe by: Janine Phillpot, Goodness Me! Brantford
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