Dorie Greenspan’s Sheet Pan Chicken

by Anne Bennett on July 11, 2019

Anne’s dinner ready for the oven.

Sheet pan recipes have become popular, in part, because assembly is easy and clean-up is a breeze. Everything goes into the oven on one pan. (See above.) What’s not to love? The trick is to find a recipe that works, where nothing is either over-or-undercooked.

Leave it to an expert like Dorie Greenspan, author of award-winning cookbooks. Dorie knows her way around at least two kitchens — she has homes in New York and Paris. Her newest cookbook, Everyday Dorie, details the way she cooks on a daily basis.

This awesome recipe works like a charm. The chicken is well browned and juicy, the potatoes and mushrooms are cooked to perfection. As I said, Dorie knows how to cook. Caveat — this isn’t a low Weight Watchers Point dish. While it’s healthful and delicious, it’s not a “diet” recipe because of the generous use of olive oil. In her cookbook Dorie says that you can substitute chicken breasts, which would save Points; just be sure to adjust the cooking time because breasts cook more quickly than thighs.

Dorie is an inspiration to me; Just take a look at her. She’s obviously conquered the concept of enjoying good food, including desserts (her specialty) in moderation. I may even become brave enough to purchase another of her best-sellers: Dorie’s Cookies!

1 1⁄2 lbs. small potatoes, scrubbed and halved if large
1⁄2 lb. mushrooms, wiped clean, trimmed and cut in half if large
1 large shallot or medium onion, cut into 8 wedges
4 garlic cloves, unpeeled
8 sprigs fresh rosemary
8 sprigs fresh thyme
Kosher salt and freshly ground pepper
4 Tbsp. extra-virgin olive oil
4 Tbsp. balsamic vinegar
4 whole chicken legs (thigh and drumstick), patted dry

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 tsp. salt, a few grindings of pepper, 2 Tbsp. of the oil and 2 Tbsp. 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 2 Tbsp. oil and 2 Tbsp. balsamic, 1⁄2 tsp. 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.

Serves 4
WW Freestyle Points per serving: 15

Dorie’s recommendation for leftovers: “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.”

I concur.

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