Categories: Meals

Ingredients

• 1 1/2 lbs. bone-in, skin-on chicken breasts
• 3 tbsp. olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 1/2 lbs. Brussel sprouts, trimmed and halved
• 2 medium red onions, cut into 1/2-inch wedges
• 6 tbsp. malt or sherry vinegar
• 1/2 tsp dried dill
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp sugar

Directions

1. Preheat oven to 450.

2. Cut chicken breasts into 4 equal portions. Brush with 1 tbsp. oil and sprinkle with 1/4 tsp each salt and pepper. Toss Brussel sprouts and onions in a large bowl with the remaining 2 tbsp. oil and 1/4 tsp each salt and pepper. Arrange the vegetables and the chicken in a single layer on a rimmed baking sheet.

3. Roast until cooked through and the vegetables are tender, 20-25 minutes.

4. Meanwhile, mix vinegar, dill, garlic powder, onion powder, sugar, and the remaining 1/2 tsp 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.

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