Toaster-Oven Roasted Chicken Breasts with Brussels Sprouts and Shallots | America's Test Kitchen
To achieve an effortless roast chicken and vegetable dinner, we used bone-in, skin-on chicken breasts for roasted chicken flavor in less time.
Keywords
- Roasts
- Vegetables
- Chicken
- Main Courses
- For Two
Ingredients
- 12 ounces brussels sprouts , trimmed and halved
- 4 shallots , peeled and halved
- 2 tablespoons unsalted butter , melted, divided, plus 1 tablespoon softened
- ½ teaspoon sugar
- ½ teaspoon table salt , divided
- ½ teaspoon pepper , divided
- ½ teaspoon minced fresh rosemary or pinch dried
- 2 (12-ounce) bone-in split chicken breasts , trimmed
- 1 teaspoon red wine vinegar
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