Preheat oven to 450°F. Rub chicken with 1 Tbsp. oil and season both sides well with salt and pepper.
Toss potatoes and onions in a large bowl with the remaining 2 Tbsp. oil and ¼ tsp. each of salt and pepper.
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).
Meanwhile, combine the vinegar, dill, onion powder, honey and the remaining ½ tsp. salt.
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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BOLD BOOST TIP: Pour ½ cup of Holland House® White Cooking Wine in your pan during the last two minutes of roasting for juicy chicken bursting with flavor.