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Vegetables

Holland House® Salt & Vinegar Sheet Pan Chicken

Recipe provided by Mizkan™.

Serves 4
Ready in 45 mins
Prep time 15 mins
Cooking time 30 mins
470 calories per serving

Ingredients

> 1 1/2 lbs bone-in chicken breasts (2-3), cut in half
> 3 tbsp olive oil, divided
> 3/4 tsp salt, divided
> 1/4 tsp ground black pepper, divided
> 1 1/2 lbs small red potatoes, halved
> 1 red onion, cut in wedges
> 6 tbsp Holland House ® Organic White Wine Vinegar
> 1/2 tsp dried dill
> 1 tsp onion powder
> 1/2 tsp honey

Steps

1
Preheat oven to 450°F. Rub chicken with 1 Tbsp. oil and season both sides well with salt and pepper.
2
Toss potatoes and onions in a large bowl with the remaining 2 Tbsp. oil and ¼ tsp. each of salt and pepper.
3
Place chicken skin side down on a rimmed baking sheet and surround with vegetables in a single layer Roast until an instant-read thermometer inserted in the thickest part of a breast registers 160°F and the vegetables are golden brown, 20-25 minutes.
4
Meanwhile, combine the vinegar, dill, onion powder, honey and the remaining ½ tsp. salt.
5
Remove the pan from the oven, drizzle the vinegar mixture over the chicken and vegetables and roast for 5 minutes more. Serve hot.

Comments

Recipe provided by Mizkan™.

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