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Salt & Vinegar Sheet One Sheet Pan Chicken Recipe

Yield: 4 Servings | Prep Time: 15 Minutes | Cook Time: 30 Minutes | Total Time: 45 Minutes


  • 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® Organic White Wine Vinegar
  • ½ tsp. dried dill
  • 1 tsp. onion powder
  • ½ tsp. honey
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  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.