Salt & Vinegar Sheet-Pan Chicken & Brussels Sprouts

Salt & Vinegar Sheet-Pan Chicken & Brussels Sprouts

1 Review
From: EatingWell Magazine, October 2019

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!).

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1½ pounds bone-in, skin-on chicken 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
  • 6 tablespoons malt vinegar or sherry vinegar
  • ½ teaspoon dried dill
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon sugar


  • Prep

  • Ready In

  1. Preheat oven to 450°F.
  2. Cut 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.
  3. Roast 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.
  4. Meanwhile, 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.
  5. 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 information

  • Serving size: 3 oz chicken & 1 cup brussels sprouts
  • Per serving: 387 calories; 19 g fat(4 g sat); 7 g fiber; 20 g carbohydrates; 35 g protein; 108 mcg folate; 83 mg cholesterol; 6 g sugars; 0 g added sugars; 1,257 IU vitamin A; 134 mg vitamin C; 96 mg calcium; 3 mg iron; 592 mg sodium; 934 mg potassium
  • Nutrition Bonus: Vitamin C (223% daily value), Folate (27% dv), Vitamin A (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 medium-fat protein, 3½ vegetable, 2 fat

Reviews 1

October 16, 2019
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By: GLisa
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!
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