Salt Vinegar One Pan Chicken

Total Time: 45 Min

Dairy Free
Gluten Free
Dinner
Lunch
One Pan

About this recipe

Indulge in the bold and tangy flavors of our Salt Vinegar One Pan Chicken. This dish combines perfectly seasoned chicken with potatoes, onions, and a zesty Holland House® White Wine Vinegar glaze. Roasted to perfection, it's a harmonious blend of crispy, savory goodness, making it a satisfying and flavorful meal that's both easy to prepare and delightful to savor.

Prep Time: 15 Min

Cook Time: 30 Min

Yield: 4 SERVINGS

Ingredients

  • 1 ½ lbs bone-in chicken breasts (2-3) cut in half
  • 3 Tbsp. olive oil, divided
  • ¾ tsp. salt, divided
  • ¼ tsp. black pepper, divided
  • 1 ½ lbs small red potatoes, halved
  • 1 red onion, cut in wedges
  • 6 Tbsp. Holland House® White Wine Vinegar
  • ½ tsp. dried dill
  • 1 tsp. onion powder
  • ½ tsp. honey

Directions

  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 (approximately 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 five minutes more. Serve hot.

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