EVERYDAY DORIE: Balsamic Chicken Sheet-Pan Supper

Name: EVERYDAY DORIE: Balsamic Chicken Sheet-Pan Supper
Cuisine: European, Mediterranean, French
Ingredients: 11⁄2 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; 8 sprigs fresh thyme; Fine sea salt and freshly ground pepper; 6 tablespoons (90 ml) extra-virgin olive oil 4 tablespoons balsamic vinegar; 4 whole chicken legs (thigh and drumstick), patted dry (see headnote)

7 steps

Updated at: Tue, 15 Aug 2023 20:41:52 GMT

Nutrition balance score

Great

Glycemic Index

High

Nutrition per serving

Calories4285.8 kcal (214%)

Total Fat223.5 g (319%)

Carbs386.6 g (149%)

Sugars33.2 g (37%)

Protein189.2 g (378%)

Sodium1653.9 mg (83%)

Fiber48.5 g (173%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

5.5 poundspotatoes

small, scrubbed and halved if large

0.5 poundwhite mushrooms

wiped clean, trimmed and cut in half if large

1shallot

large, or medium onion, cut into 8 wedges, rinsed and patted dry

4garlic cloves

unpeeled

8 sprigsfresh rosemary

8 sprigsfresh thyme

fine sea salt

pepper

freshly ground

90mlextra-virgin olive oil

4 tablespoonsbalsamic vinegar

4whole chicken legs

thigh and drumstick, patted dry

Instructions

Step 1

Center a rack in the oven and preheat it to 450 degrees F. Rub a baking sheet with a little oil (or line it with foil and oil the foil).

Step 2

Put the potatoes, mushrooms, shallot or onion and garlic in a large bowl. Toss in 4 sprigs each of the rose- mary and thyme, 1 teaspoon salt, a few grindings of pep- per, 3 tablespoons of the oil and 3 tablespoons of the bal- samic. Mix everything well and spread the out on the baking sheet.

Step 3

Put the chicken in the bowl, along with the remain- ing 3 tablespoons oil and 2 tablespoons balsamic,

Step 4

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.

Step 5

Roast the chicken for 40 minutes to 1 hour, until a thermometer stuck into the thickest part of a thigh mea- sures 165 degrees F.

Step 6

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

Step 7

S T O R I N G The supper is best served straight from the oven, but leftovers are good for a couple of days; cover and refrigerate. If you’ve got a few potatoes left over, cut them into cubes and toss them into a salad.