Anti Inflammatory

Salt & Vinegar Sheet-Pan Chicken & Brussels Sprouts




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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


Preheat oven to 450 degrees F.

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.

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.

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.

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.


Serving Size



387 kcal

Total Fat

19 g

Saturated Fat

4 g

Unsaturated Fat

0 g

Trans Fat



83 mg


592 mg

Total Carbohydrate

20 g

Dietary Fiber

7 g

Total Sugars

6 g


36 g




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