Dorie Greenspan’s Sheet Pan Balsamic Chicken with Potatoes and Mushrooms


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Dorie Greenspan's Sheet Pan Balsamic Chicken with Potatoes and Mushrooms

Dorie never lets you down. I tripled this recpe for a family dinner. Itt was a hit! I made it with boneless/skinless chicken. I would highly ecommend using skin on. You can always peel it off to eat, but the flavor it gives is invaluable.
Course: Middles
Cuisine: American
Keyword: Sheetpan
Servings: 4


  • 1-1/2 pounds small potatoes scrubbed and cut in half if necessary
  • 1/2 pound white mushrooms wipe clean, trim and cut in half if large.
  • 1-2 large shallots, cut into 8 wedges you can use a small sweet onion as an alternate.
  • 4 cloves unpeeled garlic reserve after baking
  • 8 sprigs fresh rosemary divided
  • 8 sprigs fresh thyme divided
  • fine sea salt & ground pepper
  • 6 Tbs. extra virgin olive oil divided
  • 4 Tbs. balsamic vinegar divided
  • 4 whole chicken legs, thigh and drumstick


  • Preheat oven to 450°
    Rub baking sheet with a little oil. You can line it with foil, for cleanup, but oil the foil too.
  • Put the potatoes, mushrooms, shallot and garlic in a large bowl. Toss in 4 sprigs of rosemary and 4 sprigs of thyme, 1 tsp. salt, a few grindings of pepper, 2 Tbs, olive oil and 3 Tbs. balsamic vinegar. Stir everything together until well coated. Arrange vegetables on baking sheet. Put chicken pieces in bowl and add remaining 3 Tbs. of oil and 2 Tbs. balsamic, 1/2 tsp. salt, a good amount of fresh ground pepper and toss together to coat well. Tuck chicken in to the vegetables and place remaining herbs under chicken.
  • Roast the chicken/vegetables until a thermometer stuck in thickest part of thigh reads 165°, about 40 minutes to an hour. Serve right from baking sheets, or a pretty platter. Pour juices over chicken and vegetables.
  • Remember I said to reserve the garlic? Well serve that in a little bowl alongside some crusty bread. It is delicious!

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