1 1/2 pounds small potatoes scrubbed and halved if large
1/2 pound white mushrooms wiped clean, trimmed and cut in half if large
1 large shallot or medium onion cut into 8 wedges, rinsed and patted dry
4 garlic cloves unpeeled
8 sprigs fresh rosemary
8 sprigs fresh thyme
Fine sea salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
5 tablespoons balsamic vinegar
4 whole chicken legs or bone-in chicken thighs patted dry
Center a rack in the oven and preheat it to 450 degrees F. Rub a baking sheet with a little oil (or line it with foil and oil the foil).
Put the potatoes, mushrooms, shallot or onion and garlic in a large bowl. Toss in 4 sprigs each of the rosemary and thyme, 1 teaspoon salt, a few grindings of pepper, 3 tablespoons of the oil and 3 tablespoons of the balsamic. Mix everything well and spread the ingredients out on the baking sheet.
Put the chicken in the bowl, along with remaining 3 tablespoons of balsamic. Mix everything well and spread the ingredients out on the baking sheet.
Put the chicken in the bowl, along with remaining 3 tablespoons oil and 2 tablespoons balsamic, 1/2 teaspoon salt and a good amount of pepper, and mix well to coat the chicken. Move the vegetables around to make room for the chicken. Tuck the remaining herbs under one piece.
Roast the chicken for 40 minutes to 1 hour, until a thermometer stuck into the thickest part of a thigh measures 165 degrees F.
Saturated Fat 8g