Sheet Pan Balsamic Chicken With Baby Potatoes And Mushrooms Recipes
SHEET-PAN BALSAMIC CHICKEN WITH BABY POTATOES AND MUSHROOMS
Perfectly seasoned sheet-pan chicken with potatoes and mushrooms. It doesn't get easier or tastier than this.
Provided by Everyday Dorie: the Way I Cook by Dorie Greenspan modified very slightly by me
Categories Meat, Chicken and Fish
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Center a rack in the oven and preheat oven to 450 F.
- Line a baking sheet with parchment paper or aluminum foil.
- Place potatoes, mushrooms, shallots or onion, and garlic in a large bowl. Toss in 4 sprigs of rosemary, 1 teaspoon salt, a few grinds of fresh pepper, 3 tablespoons oil and 3 tablespoons balsamic vinegar. Mix everything together well and spread the coated vegetables on the lined baking sheet. Don't wash the bowl.
- Place the chicken in the bowl and add the remaining 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1/2 teaspoon salt and some more grinds of pepper. (Don't skimp on anything. It's going to be delicious.)
- Coat the chicken well and transfer to the baking sheet. Move the vegetables to make room for the chicken. Turn the potatoes so that they are cut side down on the sheet. Try to make sure that the vegetables are not overlapping. You want them to roast and not steam. Tuck the sprigs of rosemary under the chicken.
- Roast the chicken for 45 minutes to 1 hour depending how hot your oven is. (My chicken was perfect after exactly 45 minutes) The temperature of the chicken should be 165 F. when measured at the thickest part of the chicken, when done.
- Transfer the chicken, juices and vegetables to a large platter or serve directly from the sheet pan.
Nutrition Facts :
SHEET-PAN BALSAMIC CHICKEN WITH BABY POTATOES AND MUSHROOMS
Categories Chicken Potato Casserole/Gratin Dinner Roast
Number Of Ingredients 11
Steps:
- 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 the 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 each piece.
- Roast the chicken for 40 minutes to 1 hour, until a thermometer stuck into the thickest part of a thigh measures 165 degrees F.
- Serve everything on the baking sheet or a big platter; pour over the cooking juices.
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- Center a rack in the oven and preheat it to 450°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, 2 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 the remaining 3 tablespoons oil and 2 tablespoons balsamic, ½ 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 each piece.
- Roast the chicken until a thermometer stuck into the thickest part of a thigh measures 165°F, 40 minutes to 1 hour.
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