Sheet Pan Balsamic Chicken

Ingredients

• 1.5 lb small potatoes (scrubbed and halved if large)
• 0.5 lb white mushrooms (wiped clean, trimmed and cut in half if large)
• 1 shallot (large; or medium onion, cut into 8 wedges, rinsed and patted dry)
• 4 garlic cloves (unpeeled)
• 8 sprigs fresh rosemary (divided)
• 8 sprigs fresh thyme (divided)
• fine sea salt (plus 1.5 tsp divided for seasoning)
• freshly ground pepper (to taste)
• 6 tbsp extra-virgin olive oil (divided)
• 5 tbsp balsamic vinegar (divided)
• 4 whole chicken legs (or bone-in chicken thighs, patted dry)

Steps

1. 1

   Center a rack in the oven and preheat it to 450 degrees F (230 degrees C).

2. 2

   Rub a large baking sheet with a little oil, or line it with aluminum foil and oil the foil.

3. 3

   In a large bowl, combine the potatoes, mushrooms, shallot (or onion wedges), and unpeeled garlic cloves.

4. 4

   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.

5. 5

   Mix everything well until the vegetables are thoroughly coated, then spread them out in an even layer on the prepared baking sheet.

6. 6

   Place the chicken pieces in the same bowl (no need to wash it).

7. 7

   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.

8. 8

   Mix well to ensure the chicken is completely coated in the marinade.

9. 9

   Move the vegetables on the baking sheet to make room for the chicken pieces.

10. 10

    Place the chicken on the baking sheet and tuck the remaining 4 sprigs each of rosemary and thyme underneath the chicken pieces.

11. 11

    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 degrees C).

12. 12

    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 per serving

• main
• sheet pan
• chicken
• dinner
• roasted
• one-pan meal
• weeknight