Dori Greenspan's Balsamic Chicken Leg Sheet Pan Dinner
This amazing recipe from the talented Dori Greenspan is a quick, easy delicious meal. You can swap out the root vegetables to suit what you have on hand.
Servings 4 servings
Equipment
Ingredients
- 1 1/2 lbs. small potatoes, scrubbed cut them in half if large
- 1/2 lbs. white mushrooms, wiped clean, trimmed and cut in half if large
- 1 large large shallot or medium onion cut into 8 wedges, rinsed and patted dry
- 4 cloves garlic unpeeled
- 8 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 6 tbsp. extra-virgin olive oil
- 4 tbsp. balsamic vinegar
- 4 whole chicken legs thigh and drumstick, patted dry
Instructions
- 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.
Notes
You don't need all the exact vegetables. Just use root vegetables that you have on hand.
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.