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
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Servings
4
Servings
4
Dorie Greenspan's Sheet Pan Balsamic Chicken with Potatoes and Mushrooms
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Preheat oven to 450° Rub baking sheet with a little oil. You can line it with foil, for cleanup, but oil the foil too.
  2. 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.
  3. 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.
  4. Remember I said to reserve the garlic? Well serve that in a little bowl alongside some crusty bread. It is delicious!
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