Here’s a recipe that’s a quickie—quick to put together and not too long to cook. The “main course” is chicken legs (although you can use breasts; see below) and the “sides” are roasted baby potatoes and mushrooms with shallots and garlic. The flavorings are simple: oil, balsamic vinegar (a brand just a step up from the most basic makes a better dish), and fresh herbs. And what comes out of the oven is seductive. It’s the perfect recipe for a during-the-week meal after a crazy-busy day, although it’s just as good on the weekends, when you’ve got more time but might want to spend it away from the kitchen. If you’ve got a crowd coming, double the recipe and use two pans.
A Word on the Chicken:
I like to use whole skin-on legs for this dish. If you prefer breasts, I’d suggest you skip cutlets and go for bone-in breasts—buy two split breasts for four people.
Sheet-Pan Supper: Balsamic Chicken with Baby Potatoes and Mushrooms is excerpted from Everyday Dorie, copyright © 2018 by Dorie Greenspan. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved. —Dorie Greenspan
- Prep time 15 minutes
- Cook time 1 hour
- Serves 4
1 1/2 pounds
(680 grams) small potatoes, scrubbed and halved if large
(226 grams) white mushrooms, wiped clean, trimmed and cut in half if large
large shallot or medium onion, cut into 8 wedges, rinsed and patted dry
garlic cloves, unpeeled
sprigs fresh rosemary
sprigs fresh thyme
freshly ground black pepper
(90 ml) extra-virgin olive oil
whole chicken legs (thigh and drumstick), patted dry (see headnote)
- 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).
- Put the potatoes, mushrooms, shallot or 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, 3 tablespoons of the oil and 3 tablespoons of the balsamic. Mix everything well and spread the ingredients out on the baking sheet.
- Put the chicken in the bowl, along with the remaining 3 tablespoons oil and 2 tablespoons balsamic, 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.
- Roast the chicken for 40 minutes to 1 hour, until a thermometer stuck into the thickest part of a thigh measures 165 degrees F.
- Serve everything on the baking sheet or a big platter; pour over the cooking juices.
- STORING: 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.