Salt and Vinegar Chicken & Brussels Sprouts


1 1/2 lb chicken breasts, preferably bone-in and skin-on
3 TB olive oil, divided
1 tsp salt, divided
1/2 tsp pepper, divided
1 1/2 lb Brussels sprouts, trimmed and halved lengthwise
1 large or 2 medium red onions, cut into wedges
6 TB malt or sherry vinegar
1/2 tsp dill
1/2 tsp garlic powder or garlic granules
1/2 tsp onion powder
1/4 tsp sugar


Preheat oven to 450 degrees.
Toss chicken breasts with 1 1/2 TB olive oil, 1/2 tsp salt and 1/4 tsp pepper. In a small bowl, toss sprouts and onions with remaining olive oil, salt and pepper.
Arrange chicken and veggies on a rimmed baking sheet in a single layer and bake for 20 to 25 minutes or until chicken is done and vegetables are tender.
While chicken is cooking, in a small microwave-safe bowl whisk together vinegar, dill, garlic powder, onion powder and sugar. Microwave on high for 30 seconds or until sugar dissolves.
Remove chicken and veggies from oven, drizzle with vinegar sauce, then roast for 5 minutes more.
Place chicken on platter, stir veggies and serve with chicken.