Clean recipe · blythesblog.com
Salt & Vinegar Sheet-Pan Chicken & Brussels Sprouts
My family loves salt andu00a0vinegar potato chips. So when I saw this recipe I had to make it. Salt & Vinegar Sheet-Pan Chicken & Brussels Sprouts is an easy one-pan meal that is perfect for a busy weeknight. The chicken is roasted with Brussels sprouts, red onions, and a vinegar mixture that gives the dish a tangy, flavorful kick. The whole meal cooks in just 25 minutes.
Original recipe: blythesblog.com
- Yield:
- 4 servings
- Prep:
- 20 min
- Total:
- 40 min
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Ingredients
- 1u00bd pounds bone-in, skin-on chicken thighs or breastst
- 3 tablespoons extra-virgin olive oil, dividedt
- 1 teaspoon kosher salt, divided
- u00bd teaspoon ground pepper, divided
- 1u00bd pounds Brussels sprouts, trimmed and halved or quartered if large
- 2 medium red onions, cut into u00bd-inch wedges
- 6 tablespoons malt vinegar or sherry vinegar
- u00bd teaspoon dried dill
- u00bd teaspoon garlic powder
- u00bd teaspoon onion powder
- u00bc teaspoon sugar
Instructions
- 1 Preheat oven to 450u00b0 F. u2028
- 2 Cut chicken breasts into 4 equal portions. Brush with 1 tablespoon oil and sprinkle with u00bc teaspoon each salt and pepper. Toss Brussels sprouts and onions in a large bowl with the remaining 2 tablespoons oil and u00bc teaspoon each salt and pepper. Arrange the vegetables and the chicken in a single layer on a rimmed baking sheet. u2028
- 3 Roast until an instant-read thermometer inserted in the thickest part of a breast without touching bone registers 160u00b0 F and the vegetables are tender, 20 to 25 minutes. u2028
- 4 Meanwhile, mix vinegar, dill, garlic powder, onion powder, sugar and the remaining u00bd teaspoon salt in a small microwave-safe bowl. Microwave on High until the salt and sugar dissolve, about 30 seconds. u2028
- 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.