Balsamic Chicken with Baby Potatoes and Mushrooms

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Balsamic Chicken with Baby Potatoes and Mushrooms

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 potato scrubbed and halved if large, small, 680 grams
  • 1/2 pound white mushrooms wiped clean, trimmed and cut in half if large, 226 grams
  • 1 onion cut into 8 wedges, rinsed and patted dry, large shallot or medium onion
  • 4 garlic unpeeled, cloves
  • 8 prigs rosemary divided, fresh
  • 8 prigs thyme divided, fresh
  • sea salt fine sea salt and freshly ground pepper
  • black pepper fine sea salt and freshly ground pepper
  • 6 tablespoons extra virgin olive oil 90 milliliters
  • 5 tablespoons balsamic vinegar
  • 4 chicken leg patted dry, whole, thigh and drumstick

Instructions

  1. 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).
  2. Put the potatoes, mushrooms, shallot or onion and garlic in a large bowl.
  3. 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.
  4. 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.
  5. Move the vegetables around to make room for the chicken. Tuck the remaining herbs under each piece.
  6. 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).
  7. Serve everything on the baking sheet or a big platter; pour over the cooking juices. 
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