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Salt & Vinegar Sheet-Pan Chicken & Brussels Sprouts

  • 20 m
  • 45 m
Breana Killeen
“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!).”


    • 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


  • 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.
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