Salt & Vinegar Chicken & Brussels Sprouts

Original cookbook page 52

A strong vinegar, like malt or sherry, gives this dish a pucker factor reminiscent of salt-and-vinegar chips.

Ingredients

• 1½ pounds bone-in, skin-on chicken breasts
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• ½ teaspoon ground pepper, divided
• 1½ pounds Brussels sprouts, trimmed and halved or quartered if large
• 2 medium red onions, cut into ½-inch wedges
• 6 tablespoons malt or sherry vinegar
• 1 teaspoon dried dill
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sugar

Instructions

1. Preheat oven to 450°F.
2. Cut chicken breasts into 4 equal portions. Brush with 1 tablespoon oil and sprinkle with ½ teaspoon each salt and pepper. Toss Brussels sprouts and onions in a large bowl with the remaining 2 tablespoons oil and ½ teaspoon each salt and pepper. Arrange the vegetables and the chicken in a single layer on a rimmed baking sheet.
3. Roast until an instant-read thermometer inserted in the thickest part of a breast without touching bone registers 160°F and the vegetables are tender, 20 to 25 minutes.
4. Meanwhile, mix vinegar, dill, garlic powder, onion powder, sugar and the remaining ½ teaspoon 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.