Salt & Vinegar Sheet-Pan Chicken & Brussels Sprouts

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  • 1 1/2 pounds bone-in, skin-on chicken breasts
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon ground pepper, divided
  • 1 pound Brussels sprouts, trimmed and halved or quartered if large
  • 2 medium red or yellow onions, cut into 1/2-inch wedges
  • 6 tablespoons malt vinegar or sherry vinegar
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon sugar


  1. Preheat oven to 450 degrees F.
  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.
  3. Roast until the thickest part of a breast without touching bone registers 160 degrees F and the vegetables are tender, 20 to 25 minutes.
  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.
  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.