Sheet Pan Vinegar Chicken

Sheet Pan Vinegar Chicken

 Perfect for an oven-roasted winter dinner. Smells wonderful while in the oven and the flavor combination is perfect.

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 or ¼ cup red wine
2 cups mixed color cherry tomatoes
3/4 cup pitted Kalamato olives
1 teaspoon chopped fresh rosemary
2 cloves garlic, sliced or minced
1/4 cup chopped fresh flat-leaf parsley

1. Preheat the oven to 450 degrees.
2. 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, salt and pepper. Drizzle the vinegar onto the baking sheet, then roast in the oven about 15 minutes.
3. 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.
4. Sprinkle with the parsley and serve the chicken with the vegetables and juices from the baking sheet.

Please note: I’ve modified the original recipe from Valerie Bertinelli’s Food Network home-cooking site. The episode containing her original recipe is It’s Cat-urday