Step 1

Stir 1/4 cup balsamic vinegar, 2 teaspoons Dijon mustard, 2 teaspoons honey, 2 minced garlic cloves, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper together in a liquid measuring cup or small bowl.

Step 2

Heat 2 tablespoons of the olive oil in a large 12-inch cast iron or stainless steel skillet over medium heat until shimmering. Add 1 pound firm vegetables and 1/4 teaspoon of the kosher salt. Spread in a single layer and cook, stirring occasionally, until lightly browned and crisp-tender, 8 to 12 minutes.

Step 3

Meanwhile, pat 1 1/2 to 2 pounds boneless, skinless chicken thighs dry with paper towels. Season all over with remaining 1 teaspoon kosher salt and remaining 1/4 teaspoon black pepper.

Step 4

Transfer the vegetables to a plate. Heat the remaining 1 tablespoon olive oil in the skillet until shimmering. Add the chicken and sear until golden brown on the bottom and the chicken releases easily from the pan, 6 to 8 minutes.

Step 5

Flip the chicken and pour the balsamic glaze over the chicken. Cook, spooning the sauce over the chicken occasionally, until the chicken is cooked through and and registers at least 165ºF on an instant-read thermometer and the sauce is slightly thickened, 2 to 3 minutes. Stir in the reserved vegetables. Garnish with chopped freshly parsley leaves if desired.