Best 2 Sheet Pan Vinegar Chicken Recipes

Indulge in a culinary delight with our extraordinary Sheet Pan Vinegar Chicken recipes! These culinary masterpieces transform ordinary chicken into a tantalizing symphony of flavors, all while minimizing cleanup and maximizing convenience.

Our Honey Balsamic Vinegar Chicken is a tangy-sweet sensation that strikes a perfect balance between sweet and tangy. Garlic and lemon zest add a touch of zest and complexity, while honey and balsamic vinegar create a luscious glaze that caramelizes beautifully in the oven.

If you crave a more robust flavor profile, our Savory Herb Vinegar Chicken is the perfect choice. A savory blend of herbs, including rosemary, thyme, and oregano, infuses the chicken with an aromatic burst of flavor. Dijon mustard and apple cider vinegar create a tangy marinade that tenderizes the chicken and adds a delightful depth of flavor.

For a spicy kick, our Chili Lime Vinegar Chicken is sure to satisfy your craving for heat. Lime juice and zest bring a vibrant citrus note, while chili powder and cayenne pepper add a fiery touch. A drizzle of honey balances the heat, creating a harmonious blend of sweet and spicy flavors.

But we don't stop there! Our Asian-Inspired Vinegar Chicken is a culinary journey to the Orient, featuring a delightful harmony of soy sauce, rice vinegar, and ginger. Garlic and green onions add an aromatic touch, while sesame seeds provide a nutty crunch.

Let's cook with our recipes!

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.

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.

Tips:

Use a variety of vegetables: This will add color, flavor, and nutrients to your dish. Some good options include broccoli, carrots, bell peppers, zucchini, and potatoes.
Don't overcrowd the pan: Make sure there is enough space between the chicken and vegetables so that they can cook evenly.
Use a high oven temperature: This will help to caramelize the chicken and vegetables and create a crispy crust.
Flip the chicken and vegetables halfway through cooking: This will ensure that they cook evenly on all sides.
Add a squeeze of lemon or lime juice before serving: This will brighten up the flavors of the dish.

Conclusion:

Sheet pan vinegar chicken is a delicious and easy way to cook chicken and vegetables. It's a great option for a weeknight meal or a casual gathering. With a few simple ingredients and a little bit of prep, you can have a flavorful and healthy meal on the table in no time. So next time you're looking for a quick and easy dinner, give sheet pan vinegar chicken a try. You won't be disappointed!