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!). Source: EatingWell Magazine, October 2019

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • 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; 18.8 g total fat; 3.8 g saturated fat; 83 mg cholesterol; 592 mg sodium. 934 mg potassium; 19.9 g carbohydrates; 6.9 g fiber; 6 g sugar; 35.5 g protein; 1257 IU vitamin a iu; 134 mg vitamin c; 108 mcg folate; 96 mg calcium; 3 mg iron; 69 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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
Rating: 5 stars
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