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Chicken Thighs With Tomatoes & Zucchini

Chicken Thighs With Tomatoes & Zucchini

Gluten-Free Chicken Thighs With Tomatoes & Zucchini


  • 2 Tbsp avocado oil, coconut oil or lard. Try this great option!
  • 6 chicken thighs (bone in, skin on)
  • 1 tsp dried thyme. Try this great option!
  • Fresh ground Himalayan sea salt and black pepper, to taste. Try this and this!
  • 1 medium or 2 small zucchinis, diced (about 1 1/2 cups)
  • 1 pint cherry or grape tomatoes
  • ½ cup water or broth
  • 3 Tbsp good quality balsamic vinegar. Try this great option!


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.

Chicken Thighs with Tomatoes & Zucchini

Recipe by: Janine Phillpot, Goodness Me! Brantford

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