By Marylou W. Wilhoit

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Food Recipes – Sheet Pan Balsamic Chicken

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Categories : Testy Bites

The balsamic chicken with potatoes and mushrooms makes an excellent midweek dinner quick and easy. The whole family will love this simple one-pot meal!

We love leaf dinners because they are set up quickly and everything happens on a pan. They are ideal for busy weekend dinners or simple receptions. You put everything on a pan, put it in the oven, and when you take out the pan, dinner is ready and ready to serve. You can’t beat this!

Our new favorite food is this balsamic chicken with potatoes and mushrooms from Dorie Greenspan Everyday dorie’s new cookbook filled with simple meals on weekdays. You will love the book and the dinner chicken pan sheet.

Leaf Pan Dinner

For this recipe, you can use the whole skin-on chicken legs or chicken legs with skin. The cooking time for this recipe is slightly longer, since potatoes need time to become beautiful and crispy. Chicken legs with bones and chicken legs with skin do not dry out. You can use chicken breast, but we advise you to use chicken breast with bones.

The flavors are simple for this chicken recipe: oil, balsamic vinegar and fresh herbs. Use a high quality balsamic vinegar for best results, but any balsamic will do. Balsamic vinegar gives chicken and vegetables a ton of flavor. It’s amazing what an ingredient can add to a recipe!

How to make balsamic chicken

Preheat oven to 450 degrees F. Grease half a plate with a little olive oil or for easy cleaning, line the plate with foil and oil.

Use small potatoes for this recipe. If you have larger potatoes, you can cut them in half. Make sure that all the potatoes are the same size so that they cook evenly.

If you have large mushrooms, cut them in half.

You can use a shallot or an onion, we used an onion. Cut the onion into quarters.

Put potatoes, mushrooms, shallots or onions and garlic in a large bowl. Add rosemary, thyme, salt, pepper and mix with olive oil and balsamic vinegar. Make sure that the vegetables are well coated. Spread on the prepared baking sheet.

Then put the chicken in the bowl and mix with the oil and balsamic vinegar. Season with salt and pepper. Move the vegetables around the pan to make room for the chicken. Tuck the remaining herbs under each piece.
Fry the chicken for 40 minutes to an hour, or until a thermometer in the thickest part of the meat reaches 165 degrees F.

Remove the pan from the oven and serve everything on a large plate, putting the juice on top.
The chicken is best as soon as it comes out of the oven, but the leftovers are stored in the refrigerator for a couple of days.

Simple chicken dinner

You will love this balsamic chicken recipe. Balsamic caramelized chicken, potatoes and mushrooms when frying in the oven. Onion, garlic, rosemary and thyme add classic and soothing flavors to complement the meal. And the best part? Everything is cooked on a frying pan! It’s a life-saving midweek dinner! It is also a great meal to entertain easily. If you have more people, just make two pans! This recipe is easy to double.