Salt & Vinegar Sheet-Pan Chicken & Brussels Sprouts
September 11, 2023
My family loves salt and vinegar potato chips. So when I saw this recipe I had to make it. Salt & Vinegar Sheet-Pan Chicken & Brussels Sprouts is an easy one-pan meal that is perfect for a busy weeknight. The chicken is roasted with Brussels sprouts, red onions, and a vinegar mixture that gives the dish a tangy, flavorful kick. The whole meal cooks in just 25 minutes.
- Prep: 20 mins
- Cook: 20 mins
- Yields: 4 Servings
Ingredients
1½ pounds bone-in, skin-on chicken thighs or breasts
3 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
½ teaspoon ground pepper, divided
1½ pounds Brussels sprouts, trimmed and halved or quartered if large
2 medium red onions, cut into ½-inch wedges
Directions
1Preheat oven to 450° F.
2Cut chicken breasts into 4 equal portions. Brush with 1 tablespoon oil and sprinkle with ¼ teaspoon each salt and pepper. Toss Brussels sprouts and onions in a large bowl with the remaining 2 tablespoons oil and ¼ teaspoon each salt and pepper. Arrange the vegetables and the chicken in a single layer on a rimmed baking sheet.
3Roast until an instant-read thermometer inserted in the thickest part of a breast without touching bone registers 160° F and the vegetables are tender, 20 to 25 minutes.
4Meanwhile, mix vinegar, dill, garlic powder, onion powder, sugar and the remaining ½ teaspoon salt in a small microwave-safe bowl. Microwave on High until the salt and sugar dissolve, about 30 seconds.
5Drizzle the vinegar mixture over the chicken and vegetables and roast for 5 minutes more. Transfer the chicken to a serving platter and stir the vegetables on the pan. Serve the vegetables with the chicken.
Recipe adapted from EatingWell.
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