Salt & Vinegar Chicken & Brussels Sprouts
Recipe: #33537
October 14, 2019
Categories: Chicken, Brussels sprouts Oven Roast, Spices, Bone-in Pieces, more
"This is out of the October 2019 Eating Well magazine...a strong vinegar, like malt or sherry, gives this dis a pucker factor reminisce of salt-and-vinegar chips..."
Ingredients
Nutritional
- Serving Size: 1 (430.6 g)
- Calories 472.8
- Total Fat - 16.8 g
- Saturated Fat - 3.3 g
- Cholesterol - 144.6 mg
- Sodium - 753.2 mg
- Total Carbohydrate - 21.2 g
- Dietary Fiber - 7.5 g
- Sugars - 6.4 g
- Protein - 59.2 g
- Calcium - 115.3 mg
- Iron - 4.4 mg
- Vitamin C - 148.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 450°F.
Step 2
Cut chicken breast into 4 equal portions. Brush with 1 tablespoon oil and sprinkle with 1/4 teaspoon ea sch salt and pepper. Toss Brussels sprouts and onion in a large bowl with the remain 2 tablespoon oil and 1/4 teaspoon each salt and pepper. Arrange the vegetables and the chicken in a single layer on a rimmed baking sheet.
Step 3
Roast until an instant-read thermometer inserted in the thickest part of the breast without touching bone registers 160°F and the vegetable 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.
Step 4
Drizzle the vinegar mixture over the chicken and vegetables and roast for 5 minute more. Transfer the chicks to a serving platter and stir the vegetables on the pan. Serve the vegetables with the chicken.
Tips
No special items needed.