Balsamic Chicken

Adapted from Dorrie Greenspan

1 pound red potatoes (or any type), VERY thinly sliced
1⁄2 pound white or cremini mushrooms, cleaned and cut in half (or, cut in quarters, if large)
1 large shallot cut into small wedges
4 garlic cloves, peeled and smashed
8 rosemary sprigs, or 2 teaspoons dried rosemary, divided
8 thyme sprigs, or 2 teaspoons dried thyme, divided
6 tablespoons olive oil, divided
4 tablespoons balsamic vinegar, divided
Salt
Pepper
1 1⁄2 pounds boneless, skinless chicken breast or thighs (see note below)

Preheat the oven to 425o. Set aside a baking sheet (with sides) or a roasting pan.

  1. In a large bowl, combine the potatoes, mushrooms, shallot, and garlic. Add in half of the rosemary, thyme, olive oil, and balsamic vinegar, and thoroughly combine. Sprinkle with salt and pepper, and place in the pan
  2. In the same bowl, combine the chicken with the remaining rosemary, thyme, olive oil, and balsamic vinegar. Sprinkle with salt and pepper, and place over the vegetables in the pan
  3. Roast until the chicken is cooked through, approximately 30 minutes. Its internal temperature should be 165 o

Serve on a platter or plates, pouring the remaining juices over the chicken

Makes four servings

NOTES:

  • You can use bone-in chicken thighs. If you do, lower the temperature to 375o. It will take approximately 15 minutes longer to cook.
  • If you don’t have a shallot, use a small onion, and cut it into thin slices