Name: Salt & Vinegar Sheet-Pan Chicken & Brussels Sprouts
Total time: 45 min
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

Step 1

Preheat oven to 450 degrees F.

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Step 2

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.
Step 3

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.
Step 4

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.
Step 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 Facts

Serving Size: 3 oz chicken & 1 cup brussels sprouts

Per Serving:

387 calories; protein 35.5g; carbohydrates 19.9g; dietary fiber 6.9g; sugars 6g; fat 18.8g; saturated fat 3.8g; cholesterol 83.3mg; vitamin a iu 1256.5IU; vitamin c 134.3mg; folate 108.2mcg; calcium 95.8mg; iron 3.4mg; magnesium 69.2mg; potassium 934.4mg; sodium 591.7mg.

Exchanges:

4 medium-fat protein, 3 1/2 vegetable, 2 fat

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts