**Baked Chicken with Cherry Tomatoes and Zucchini**

**Ingredients:**

– 4 boneless, skinless chicken breasts (or thighs)
– 2 medium zucchini, sliced into rounds
– 1 pint cherry tomatoes, halved if large
– 1 red onion, chopped
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)

 **Instructions:**

1. **Preheat the Oven:**
– Preheat your oven to 400°F (200°C).

2. **Prepare the Vegetables:**
– In a large baking dish, arrange the zucchini slices, cherry tomatoes, and chopped red onion.
– Drizzle the vegetables with 1 tablespoon of olive oil, and season with half of the oregano, basil, thyme, salt, and pepper. Toss to coat evenly.

3. **Prepare the Chicken:**
– Season the chicken breasts (or thighs) with the remaining oregano, basil, thyme, salt, and pepper on both sides.
– In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
– Sear the chicken for 2-3 minutes on each side until golden brown but not cooked through.

4. **Assemble the Dish:**
– Place the seared chicken on top of the vegetables in the baking dish.
– Drizzle the chicken with balsamic vinegar and sprinkle the minced garlic over everything.

5. **Bake:**
– Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the vegetables are tender.

6. **Serve:**
– Garnish with fresh chopped parsley.
– Serve the baked chicken with the roasted vegetables on the side.

This baked chicken dish is a wholesome and easy-to-make meal that’s packed with flavor, perfect for a weeknight dinner. Enjoy!