Salt & Vinegar Sheet-Pan Chicken & Brussels Sprouts

재료

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

방향

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.

영양 정보

• 칼로리: 387 kcal
• 지방 전체: 19 g
• 포화 지방: 4 g
• 불포화 지방: 0 g
• 콜레스테롤: 83 mg
• 나트륨: 592 mg
• 탄수화물 전체: 20 g
• 식이섬유: 7 g
• 총 당류: 6 g
• 단백질: 36 g