Valerie Bertinelli’s Sheet Pan Vinegar Chicken Is a Quick and Savory Dinner With Minimal Clean-Up
Chicken thighs, cherry tomatoes, olives, and fresh herbs are oven-roasted for a savory, flavorful meal that will become part of your regular dinner rotation. The best part is it all gets done on one sheet pan.
Bertinelli’s dish is a quick and easy dinner option
As the former One Day at a Time star explained in a visit to Today, “This is really a kind of easy, healthy chicken dish. … So it’s just these great chicken breasts and I’ve cut them in half. It’s got tomatoes in there that are nice and blistered, that’s got a bunch of lycopene in there. And my favorite olives, Castelvetrano, and olive oil, that’s all those good fats for you.”
She revealed that this recipe is one of her favorite go-to meals because it makes a great leftover and can be used for other dishes.
“Like I like to do, is I make a bunch of it at the beginning of the week, and then I’ll have chicken for the rest of the week,” she explained. “I can make chicken salad with it, I can slice the chicken and put it on top of salad, I can mix it with some mayo, some grapes, and some apples. … It’s really great flavor and really quick, just in one pan.”
As she told Carson Daly on the morning show, if you’re using a whole chicken breast, be sure and leave the bone in because “chicken breast can dry out and the bone is just going to add some more flavor.”
Her Vinegar Chicken is a one-pan-and-done meal
While Bertinelli’s Food Network recipe calls for the use of chicken thighs, any part of the chicken can be used.
To put this meal together easily, onion wedges are tossed in olive oil and arranged on a baking sheet. The chicken pieces are placed on the onions and sprinkled with paprika, salt, and pepper. About a quarter cup of sherry vinegar is sprinkled on the baking sheet and it’s placed in a preheated 450-degree F oven for 15 minutes.
After that, cherry tomatoes, olives, rosemary, and garlic are tossed with about a tablespoon of olive oil, salted, peppered, and arranged on the baking sheet with the chicken and baked for an additional 15 minutes. That’s it!
Reviewers loved Bertinelli’s chicken recipe’s versatility
What Food Network reviewers seemed to like most about the TV personality’s recipe is how flexible it is.
“This was so easy to make, I used leg quarters instead of thighs and everything was done in the same amount of time. I also used red wine vinegar, in place of the vinegar in the recipe (because that’s what I had). This was so easy and tasted wonderful,” one home cook said.
Another reviewer also changed things up a bit with great results: “Soooo good! I made this for dinner tonight and my family loved it. It has a lot of flavors. I used chicken breasts and capers instead of olives. … I also didn’t have rosemary, so I substituted Italian seasoning.”
Get Valerie Bertinelli’s sheet pan chicken recipe on Food Network’s site for a quick meal with less clean-up.