A strong vinegar, like malt or sherry, gives this baked chicken recipe a pucker factor reminiscent of salt-and-vinegar chips. Everything cooks on one pan, making this chicken sheet-pan dinner perfect for weeknights when you want big results for little effort (so, pretty much every weeknight!).

Breana Killeen
Source: EatingWell Magazine, October 2019

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Recipe Summary

active:
20 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • Cut chicken breasts into 4 equal portions. Brush with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Toss Brussels sprouts and onions in a large bowl with the remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Arrange the vegetables and the chicken in a single layer on a rimmed baking sheet.

  • Roast until an instant-read thermometer inserted in the thickest part of a breast without touching bone registers 160 degrees F and the vegetables are tender, 20 to 25 minutes.

  • Meanwhile, mix vinegar, dill, garlic powder, onion powder, sugar and the remaining 1/2 teaspoon salt in a small microwave-safe bowl. Microwave on High until the salt and sugar dissolve, about 30 seconds.

  • Drizzle 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.

Nutrition Facts

387 calories; protein 35.5g 71% DV; carbohydrates 19.9g 6% DV; dietary fiber 6.9g 28% DV; sugars 6g; fat 18.8g 29% DV; saturated fat 3.8g 19% DV; cholesterol 83.3mg 28% DV; vitamin a iu 1256.5IU 25% DV; vitamin c 134.3mg 224% DV; folate 108.2mcg 27% DV; calcium 95.8mg 10% DV; iron 3.4mg 19% DV; magnesium 69.2mg 25% DV; potassium 934.4mg 26% DV; sodium 591.7mg 24% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/16/2019
This was so quick and easy with lots of flavor. I did make a couple changes: I used red wine vinegar instead of malt or sherry. (I usually have sherry vinegar but was out.) I also used boneless/skinless chicken breasts and cut them into equal portions as directed. It took 20 minutes. A side note: My sauce was loose compared to the picture. The spot of sauce on the plate and on the chicken looks thick, but 5 minutes in the oven is not enough to make it that syrupy-looking! Read More
Rating: 5 stars
01/09/2020
This recipe was fast & easy plus it tasted great! The vinaigrette seemed very different when mixing but baked into the food it rivals the best roasted brussels I've tasted. Read More