Food52
Here’s a recipe that’s a quickie—quick to put together and not too long to cook. The “main course” is chicken legs (although you can use breasts; see below) and the “sides” are roasted baby potatoes and mushrooms with shallots and garlic. The flavorings are simple: oil, balsamic vinegar (a brand just a step up from the most basic makes a better dish), and fresh herbs. And what comes out of the oven is seductive. It’s the perfect recipe for a during-the-week meal after a crazy-busy day, although it’s just as good on the weekends, when you’ve got more time but might want to spend it away from the kitchen. If you’ve got a crowd coming, double the recipe and use two pans. A Word on the Chicken: I like to use whole skin-on legs for this dish. If you prefer breasts, I’d suggest you skip cutlets and go for bone-in breasts—buy two split breasts for four people. Sheet-Pan Supper: Balsamic Chicken with Baby Potatoes and Mushrooms is excerpted from Everyday Dorie, copyright © 2018 by Dorie Greenspan. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
