Salt & Vinegar Chicken & Brussels Sprouts

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.