Sheet Pan Balsamic Chicken
Maria Lichty published this recipe on twopeasandtheirpod.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Marlena Little on SeeMeCook
A quick and easy weeknight dinner featuring chicken, potatoes, and mushrooms roasted with balsamic vinegar, fresh rosemary, and thyme for a caramelized, savory finish.
- Time
- 50 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
Ingredients
- 100 g
- 12 g
- 8 g
- 4 g
- 9 g
- 2 g
- 80 g
- 75 g
- 900 g
Weights are estimates. Together, the ingredients weigh about 2.09 kg before cooking, which is about 520 g per serving.
Steps
Center a rack in the oven and preheat it to 450 degrees F (230 °C) (230 degrees C (450 °F)).
Rub a large baking sheet with a little oil, or line it with aluminum foil and oil the foil.
In a large bowl, combine the potatoes, mushrooms, shallot (or onion wedges), and unpeeled garlic cloves.
Add 4 sprigs each of the rosemary and thyme, 1 teaspoon of salt, a few grindings of pepper, 3 tablespoons of the olive oil, and 3 tablespoons of the balsamic vinegar to the bowl.
Mix everything well until the vegetables are thoroughly coated, then spread them out in an even layer on the prepared baking sheet.
Place the chicken pieces in the same bowl (no need to wash it).
Add the remaining 3 tablespoons of olive oil, the remaining 2 tablespoons of balsamic vinegar, 1/2 teaspoon of salt, and a generous amount of pepper to the bowl.
Mix well to ensure the chicken is completely coated in the marinade.
Move the vegetables on the baking sheet to make room for the chicken pieces.
Place the chicken on the baking sheet and tuck the remaining 4 sprigs each of rosemary and thyme underneath the chicken pieces.
Roast in the preheated oven for 40 minutes to 1 hour, until the potatoes are crispy and a meat thermometer inserted into the thickest part of the thigh reaches 165 degrees F (74 °C) (74 degrees C (165 °F)).
Remove the pan from the oven and serve on a large platter, spooning any pan juices over the chicken and vegetables.
Notes
For best results, use bone-in, skin-on chicken to prevent the meat from drying out during the long roast time needed for the potatoes. Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 848
- Protein
- 46 g
- Carbs
- 41 g
- Fat
- 55 g
- Fiber
- 5 g
Where the calories come from
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