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Balsamic Chicken with Baby Potatoes and Mushrooms

Balsamic Chicken with Baby Potatoes and Mushrooms

A recipe for Balsamic Chicken with Baby Potatoes and Mushrooms from the cookbook, Everyday Dorie.
Course Main Course
Cuisine N/A
Keyword balsamic, chicken, mushroom, potato, poultry, sheet-pan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 Servings


  • 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 ml) extra virgin olive oil
  • 5 tablespoons balsamic vinegar
  • 4 whole chicken legs (thigh and drumstick) patted dry


  • 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, 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˚F.
  • Serve everything on the baking sheet or a big platter; pour over the cooking juices.