Balsamic Chicken with Baby Potatoes and Mushrooms
A recipe for Balsamic Chicken with Baby Potatoes and Mushrooms! Potatoes, mushrooms, chicken, and herbs are baked on a sheet pan in a seasoned balsamic mixture.
Servings 4 Servings
Ingredients
- 1 1/2 pounds (680 grams) small potatoes scrubbed and halved if large
- 1/2 pound (226 grams) 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 divided
- 8 sprigs fresh thyme divided
- Fine sea salt and freshly ground pepper
- 6 tablespoons (90 milliliters) extra virgin olive oil
- 5 tablespoons balsamic vinegar
- 4 whole chicken legs (thigh and drumstick) patted dry
Instructions
- Center a rack in the oven and preheat it to 450˚F (230˚C). 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 (44 milliliters) of the oil and 3 tablespoons (44 milliliters) 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 (44 milliliters) oil and 2 tablespoons (30 milliliters) 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˚F (74˚C).
- Serve everything on the baking sheet or a big platter; pour over the cooking juices.