Salt & Vinegar Sheet Pan Chicken & Brussels Sprouts
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!).
Ingreadient
- 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
Direction
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