Dorie never lets you down. I tripled this recipe for a family dinner! It was a hit. I made it with boneless/skinless chicken. I really would recommend using skin on. You can always peel it off to eat, but the flavor it gives is invaluable.
Dorie Greenspan's Sheet Pan Balsamic Chicken with Potatoes and Mushrooms
Preheat oven to 450°
Rub baking sheet with a little oil. You can line it with foil, for cleanup, but oil the foil too.
Put the potatoes, mushrooms, shallot and garlic in a large bowl. Toss in 4 sprigs of rosemary and 4 sprigs of thyme., 1 tsp. salt, a few grindings of pepper, 2 Tbs, olive oil and 3 Tbs. balsamic vinegar. Stir everything together until well coated. Arrange vegetables on baking sheet.
Put chicken pieces in bowl and add remaining 3 Tbs. of oil and 2 Tbs. balsamic, 1/2 tsp. salt, a good amount of fresh ground pepper and toss together to coat well. Tuck chicken in to the vegetables and place remaining herbs under chicken.
Roast the chicken/vegetables until a thermometer stuck in thickest part of thigh reads 165°, about 40 minutes to an hour.
Serve right from baking sheets, or a pretty platter. Pour juices over chicken and vegetables.
Remember I said to reserve the garlic? Well serve that in a little bowl alongside some crusty bread. It is delicious!
I’m baaaaaack! I have been feverishly working on my first cookbook, Cake for Breakfast. It’s great and I know you are going to love it. I thought maybe writing it was the hard part, but now I’m looking for an agent. This is hard. It’s a leap of faith that someone can really see who you are and hear your voice from a flat piece of paper. Once the right agent and I find each other, I will let you know when the book is coming out.
In the meantime, it’s almost July fourth and you’re probably looking for something “theme like” to serve or take to a party. I’m simply arranging a tray in the shape of an American flag using raspberries, white chocolate covered pretzels and a bowl of blueberries. It’s super easy. Just cover it with some plastic wrap and it’s totally portable.
I know it’s kitschy, but I like the idea of doing a red, white and blue item. This year my head is in a farm to table place, so I started playing with the idea of a spiralized veggie pasta salad. I stumbled on the blue, so I just kept brainstorming. I think I have come up with a great idea… Red, White, and Blue Caprese Salad.
What I love is that you can do a lot of customization on this yourself. I’m doing burrata, tomatoes and a savory blueberry sauce. You could do strawberries, a vanilla meringue, and a sweet blueberry sauce or mix it up with the strawberries and a slice of mozzarella. You’ve got a lot of options.
For serving or taking, just stack them on a platter. You can drizzle the sauce and then have some extra on the side. You can serve them on crostini or just as the stacks.