Balsamic Chicken with Baby Potatoes and Mushrooms

Name: Balsamic Chicken with Baby Potatoes and Mushrooms
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 Servings
Ingredients: 1 1/2 pounds (680 grams) small potatoes; 1/2 pound (226 grams) white mushrooms; 1 large shallot or medium onion; 4 garlic cloves; 8 sprigs fresh Rosemary; 8 sprigs fresh thyme; Fine sea salt and freshly ground pepper; 6 tablespoons (90 milliliters) extra virgin olive oil; 5 tablespoons balsamic vinegar; 4 whole chicken legs (thigh and drumstick)

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Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 Servings
Course
Main Course
Cuisine
International

Balsamic Chicken with Baby Potatoes and Mushrooms

Iris Warren

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A recipe for Balsamic Chicken with Baby Potatoes and Mushrooms! Potatoes, mushrooms, chicken, and herbs are baked on a sheet pan in a seasoned balsamic mixture.

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Ingredients

Servings

1 1/2 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 divided
8 sprigs fresh thyme divided
Fine sea salt and freshly ground pepper
6 tablespoons (90 milliliters) extra virgin olive oil
5 tablespoons balsamic vinegar
4 whole chicken legs (thigh and drumstick) patted dry

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Instructions

Center a rack in the oven and preheat it to 450˚F (230˚C). 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 (44 milliliters) of the oil and 3 tablespoons (44 milliliters) 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 (44 milliliters) oil and 2 tablespoons (30 milliliters) 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˚F (74˚C).
Serve everything on the baking sheet or a big platter; pour over the cooking juices.