Name: Salt & Vinegar Sheet-Pan Chicken & Brussels Sprouts
Prep time: 20 min
Total time: 45 min
Ingredients: 1.5 pounds bone-in, skin-on chicken breasts; 3 tablespoons extra-virgin olive oil, divided; 1 teaspoon kosher salt, divided; 0.5 teaspoon ground pepper, divided; 1.5 pounds Brussels sprouts, trimmed and halved or quartered if large; 2 medium red onions, cut into 1/2-inch wedges; 6 tablespoons malt vinegar or sherry vinegar; 0.5 teaspoon dried dill; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 0.25 teaspoon sugar

Salt & Vinegar Sheet-Pan Chicken & Brussels Sprouts

5.0

(4)

4 Reviews

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 Lai Killeen, M.P.H., RD

Updated on June 19, 2020

Prep Time:

20 mins

Additional Time:

25 mins

Total Time:

45 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Egg Free High-Protein Low Sodium Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 ½ pounds bone-in, skin-on chicken breasts
3 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
½ teaspoon ground pepper, divided
1 ½ pounds Brussels sprouts, trimmed and halved or quartered if large
2 medium red onions, cut into 1/2-inch wedges
6 tablespoons malt vinegar or sherry vinegar
½ teaspoon dried dill
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon sugar

Directions

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 (per serving)

387	Calories
19g	Fat
20g	Carbs
36g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz chicken & 1 cup brussels sprouts
Calories 387
% Daily Value *
Total Carbohydrate 20g	7%
Dietary Fiber 7g	25%
Total Sugars 6g
Protein 36g	71%
Total Fat 19g	24%
Saturated Fat 4g	19%
Cholesterol 83mg	28%
Vitamin A 1257IU	25%
Vitamin C 134mg	149%
Folate 108mcg	27%
Sodium 592mg	26%
Calcium 96mg	7%
Iron 3mg	19%
Magnesium 69mg	16%
Potassium 934mg	20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.