Saturday, January 18, 2020

Sheet Pan Balsamic Chicken with Potatoes and Mushrooms

Food author Dorie Greenspan just came out with a new cookbook titled Everyday Dorie: The Way I Cook. While Dorie is probably most famous for her cookie recipes, this one caught my eye as I am a sucker for sheet pan dinners. Sheet pan dinners are a perfect week night choice as they come together fast and roasting is one of my favorite methods to really bring out the flavor in foods. Dorie's recipe serves four.

1-1/2 pounds baby red potatoes, halved
1-1/2 pounds white mushrooms, halved
1 onion, cut into 8 wedges
4 garlic cloves
8 sprigs fresh rosemary, divided
8 sprigs fresh thyme, divided
Sea salt and fresh ground pepper
6 tablespoons olive oil, divided
4 tablespoons balsamic vinegar, divided
4 whole chicken legs (thigh and drumstick)


  1. 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).
  2. Put the potatoes, mushrooms, 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.
  3. 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 for 45 minutes. Serve everything on the sheet pan and pour cooking juices over each serving.

Wine pairing : Chianti

Grogs and Goldie, 1956

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