This wonderful, one-pan dinner was created by Dorie Greenspan, an award-winning American cookbook author who lives half of the year in Paris. Her most popular cookbooks are about baking delectable French cookies and cakes, which amazes me because Dorie says she eats what she bakes, and here's what she looks like:
She must have a faster metabolism than me. Lucky Dorie. But I digress: this sheet pan Balsamic chicken is from Everyday Dorie, The Way I Cook., and it's a winner! She uses bone-in, skin-on chicken legs and thighs, but she comments that you can use chicken breasts and suggests that you leave them bone-in and reduce the cooking time by about 5-8 minutes.
Have you seen “Smart Chicken” pieces at the supermarket? They're supposed to be the highest quality --but one big breast was $12.00! Crazy expensive! I spoke with the butcher, who suggested a whole chicken, which he kindly cut up for me. My whole organic chicken was the same price as one Smart Chicken breast, which if you think about it makes me smarter than the Smart Chicken. (Humor me. I have so few claims to fame.)
Here's my take on Dorie's fabulous rendition of Balsamic chicken with potatoes and mushrooms, roasted together on one sheet pan. I’ve reduced the amount of olive oil she uses to make this more WW friendly. I also left the skin on the chicken until it was cooked and removed the skin when serving. That way the chicken didn’t overcook or get dry.
1 1/2 lbs. small potatoes, scrubbed and halved if large
1/2 lb. mushrooms, wiped clean, and cut in half if large
1 large shallot or medium onion, cut into 8 wedges
4 garlic cloves, unpeeled
8 sprigs fresh rosemary, divided
8 sprigs fresh thyme, divided
Kosher salt and freshly ground pepper
4 Tbsp. olive oil, divided
4 Tbsp. balsamic vinegar, divided
1 lb. bone-in skinless chicken breasts, large ones cut in half crosswise (or a combination of breasts and thighs)
Preheat oven to 450 degrees F. Spray a baking sheet with nonstick spray.
Put potatoes, mushrooms, shallot and garlic in a large bowl. Toss in 4 sprigs of rosemary and thyme, 1 tsp. salt, a few grindings of pepper, 2 Tbsp. olive oil and 2 Tbsp. balsamic vinegar. 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 vinegar, 1/2 tsp. salt and a grinding 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 breasts until a thermometer stuck in the thickest part measures 165 degrees F, 30-45 minutes, or 40 minutes to 1 hour for thighs.
Serve everything on the baking sheet or a big platter, and pour over the cooking juices.
Serves 4