Sheet Pan Balsamic Chicken With Potatoes And Mushrooms Makes A Great Quick And Easy Weeknight Dinner. The Entire Family Will Love This Easy One Pan Meal!
4.5 from 2 votes
Prep Time 10mins
Cook Time 40mins
Total Time 50mins
1 1/2poundssmall potatoes,scrubbed and halved if large
1/2poundwhite mushrooms,wiped clean, trimmed and cut in half if large
1large shallot or medium onion,cut into 8 wedges, rinsed and patted dry
8sprigs fresh rosemary
8sprigs fresh thyme
Fine sea salt and freshly ground pepper
6tablespoonsextra-virgin olive oil
4whole chicken legs or bone-in chicken thighs,patted dry
Center a rack in the oven and preheat it to 450 degrees F. Rub a baking sheet with a little oil (or line it with foil and oil the foil).
Put the potatoes, mushrooms, shallot or onion and garlic in a large bowl. Toss in 4 sprigs each of the rosemary and thyme, 1 teaspoon salt, a few grindings of pepper, 3 tablespoons of the oil and 3 tablespoons of the balsamic. Mix everything well and spread the ingredients out on the baking sheet.
Put the chicken in the bowl, along with remaining 3 tablespoons oil and 2 tablespoons balsamic, 1/2 teaspoon salt and a good amount of pepper, and mix well to coat the chicken. Move the vegetables around to make room for the chicken. Tuck the remaining herbs under the chicken pieces.
Roast the chicken for 40 minutes to 1 hour, until a thermometer stuck into the thickest part of a thigh measures 165 degrees F.
Recipe from Everyday Dorie by Dorie Greenspan. If you prefer chicken breasts, use bone-in chicken breasts for best results. Leftovers are good for a couple of days; cover and refrigerate.