Sheet Pan Balsamic Chicken
Total Time
50 mins
Prep Time
10 mins
Cook Time
40 mins
Rating
4.17 out of 5 stars
(12)
Ingredients
4
- 1 1/2 pounds small potatoes, scrubbed and halved if large
- 1/2 pound white mushrooms, wiped clean, trimmed and cut in half if large
- 1 large shallot or medium onion, cut into 8 wedges, rinsed and patted dry
- 4 garlic cloves, unpeeled
- 8 sprigs fresh rosemary
- 8 sprigs fresh thyme
- Fine sea salt and freshly ground pepper
- 6 tablespoons extra-virgin olive oil
- 5 tablespoons balsamic vinegar
- 4 whole chicken legs or bone-in chicken thighs, patted dry
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Preparation
Step 1
Preheat the oven to 450 degrees F. Rub a baking sheet with a little oil or line it with foil and oil the foil.
Step 2
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 well and spread the ingredients out on the baking sheet.
Step 3
Put the chicken in the bowl, along with remaining 3 tablespoons oil and 2 tablespoons balsamic, ½ teaspoon salt, and a good amount of pepper. Mix well to coat the chicken. Move the vegetables around to make room for the chicken. Tuck the remaining herbs under the chicken pieces.
Step 4
Roast the chicken for 40 minutes to 1 hour, until a thermometer inserted into the thickest part of a thigh measures 165 degrees F.
Step 5
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Chef's notes
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.
