Best 2 Sheet Pan Vinegar Chicken Recipes

Sheet pan vinegar chicken is a delectable dish that combines the tangy flavor of vinegar with succulent chicken, roasted vegetables, and herbs. This one-pan meal not only simplifies the cooking process but also offers a healthier alternative to traditional fried chicken. The key to creating the perfect sheet pan vinegar chicken lies in selecting the right ingredients, ensuring proper seasoning, and achieving a balance between crispy chicken skin and tender, juicy meat. Whether you prefer white or dark meat, bone-in or boneless, this versatile dish can be tailored to your liking. Let's embark on a culinary journey to discover the tantalizing world of sheet pan vinegar chicken and uncover the secrets to crafting this delightful dish.

Here are our top 2 tried and tested recipes!

SHEET PAN VINEGAR CHICKEN

Sheet Pan Vinegar Chicken image

Provided by Valerie Bertinelli

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 medium red onion, cut into 1/4-inch-thick wedges
1 1/2 tablespoons olive oil
6 bone-in, skin-on chicken thighs
3/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/4 cup sherry vinegar
2 cups mixed color cherry tomatoes
3/4 cup pitted Castelvetrano olives
1 teaspoon chopped fresh rosemary
2 cloves garlic, sliced or minced
1/4 cup chopped fresh flat-leaf parsley

Steps:

Preheat the oven to 450 degrees F.
Toss the onions with 1/2 tablespoon of the oil on a large rimmed baking sheet. Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika and salt and pepper. Drizzle the vinegar onto the baking sheet, then roast in the oven about 15 minutes.
Meanwhile, toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste. Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 to 15 minutes more.
Sprinkle with the parsley and serve the chicken with the vegetables and juices from the baking sheet.

SHEET-PAN TARRAGON CHICKEN WITH SHERRY VINEGAR ONIONS

Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions image

Roasting chicken with tarragon is a classic combination, but here it's given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the onions flavors the bird. It's a succulent, easy and very flavorful dinner. If you'd rather use all white meat, substitute bone-in chicken breast halves, and start checking them after 20 minutes.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 7h

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs
2 garlic cloves, finely grated or minced
2 tablespoons extra-virgin olive oil, more for drizzling
1 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon ground black pepper, more as needed
3 pounds bone-in chicken thighs (skin on)
2 large onions, peeled and sliced (about 4 cups)
4 thyme sprigs
Sherry vinegar, to taste

Steps:

In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you'd like, run pan under the broiler for 1 to 2 minutes at the end of cooking.
Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.

Tips:

Choose the right chicken: Use boneless, skinless chicken breasts or thighs for this recipe. If using chicken breasts, pound them to an even thickness so they cook evenly.
Use a variety of vegetables: The vegetables in this recipe can be customized to your liking. Some good options include broccoli, bell peppers, zucchini, and cherry tomatoes.
Make sure the vegetables are evenly coated in oil: This will help them roast evenly and prevent them from sticking to the pan.
Roast the chicken and vegetables at a high temperature: This will help them caramelize and develop a delicious flavor.
Don't overcrowd the pan: Make sure there is enough space between the chicken and vegetables so that they can cook evenly.
Serve immediately: This dish is best served hot out of the oven.

Conclusion:

Sheet pan vinegar chicken is a quick, easy, and delicious meal that is perfect for busy weeknights. It is a great way to get a healthy and flavorful dinner on the table with minimal effort. The chicken and vegetables are roasted together in a tangy vinegar sauce, which results in a dish that is both flavorful and satisfying. This recipe is also a great way to use up leftover chicken or vegetables.