A few years ago Tricia invited me to go to a cooking demonstration that was featuring sheet pan cooking ideas from a new book by Molly Gilbert, called “Sheet Pan Suppers”.
I had never participated in a hands on cooking demo and was a bit leery, but not to worry, everyone else felt the same way and we had a great time with many laughs along the way.
Which brings me to this week’s recipe of Balsamic chicken with baby potatoes and white mushrooms from “Everyday Dorie, The Way I Cook”.
After a quick coating of the vegetables with a mixture of oil and balsamic vinegar with some fresh rosemary and thyme thrown in, the veggies are spread out on the sheet pan. The chicken is added to the same marinade and coated, then tucked in and around the vegetables.
Rather than using the drumsticks as Dorie mentions in the recipe, I settled for chicken thighs. I used multi-colored tiny potatoes, (very strange looking to me, especially the purple), but it all turned out well.
The whole meal took not more than 1 hour and 20 minutes from start to finish, with an additional green salad as a side and was really a very delicious dinner.