Next time you polish off a jar of pickles, don’t just pour the pickle juice down the drain. That pickle juice is still valuable, and we have found the perfect way to use it.

Pickle juice (aka brine) is often infused with flavors such dill and garlic, making it a surprisingly incredible brining marinade for chicken.

Since we all love a good sheet pan dinner (hey fewer dishes!), we wanted to create a dill-infused recipe that put that pickle juice to use, not waste, with a recipe that’s easy and can feed a family of 4 in no time.

With the addition of 3 different potato types as a side, this is a complete meal that will have everyone well-fed and satisfied, and perhaps wondering just exactly how did you get that incredible flavor into your chicken?

Servings: 4

Ingredients

  • 1 jar leftover dill pickle juice/brine (minimum 1 cup)
  • 4 boneless, skinless chicken breasts
  • 3 large potatoes, baking, purple and sweet variety (or whichever you choose!)
  • 2 tbsp olive oil
  • salt & pepper, to taste
  • 1/2 cup fresh chopped dill, divided into two 1/4 cup portions
  • 3 tbsp olive oil
  • Pickle slices/spears as garnish (optional)

Equipment

  • Sheet Pan

Method

  • In a bowl or large freezer bag, place your 4 chicken breasts and pour dill pickle juice over them. Cover and set aside for 1-24 hours.
  • After chicken is successfully brined long enough, preheat the oven to 425 degrees Fahrenheit.
  • Wash your potatoes, and slice lengthwise to make large wedges. Leave the skins on.
  • Drizzle your sheet pan with olive oil, and place the potato wedges down. Sprinkle on 1/4 cup of fresh chopped dill and salt & pepper to taste. Toss with your hands, then spread out to make room for the chicken.
  • Place the chicken breasts amongst the potatoes on the sheet pan, then brush them with a mixture of olive oil and the remaining 1/4 cup of fresh dill. Sprinkle salt & pepper over the chicken.
  • Bake for 20-30 minutes or until the chicken is completely cooked through, as well as the potatoes.
  • Optionally, you can garnish the tops of the chicken with a skewered dill pickle slice, and serve immediately.

 

Sarah Nicole

Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.

With a combination this good, we just had to make it! By simply mixing in avocado into the yolks along with a small amount of...
With gluten-free diets on the rise recipes that are gluten-free are gaining popularity.
As part of my review of the Wolf Gourmet Multi-Function Cooker, I developed some recipes to test this amazing appliance out in...
When I first went vegan, there were a few foods I really struggled to let go of. Cheese-covered nachos were one of them.
Sheet pan dinners are the answer to all your weekday dinner problems.
As someone who now eats a mostly plant-based diet, I've found myself stumped on how to enjoy BBQ meals this summer.
There are copious amounts of recipes for the Instant Pot that are swimming around the internet these days.
The best part of every party is undoubtedly the food. If you're not eating good food are you really having a good time?
When you follow a restrictive diet, the hardest part about any holiday can be the food options.
Buckle up Canadian friends because the news we've all been waiting to hear is finally here!
The paleolithic diet, also known as the paleo diet, the caveman diet, or the stone-age diet is a meal plan that predominately...
It's no secret that sugar isn't good for you, especially the refined kind we find in sweets.
Advertisement
Recipes
Vegan Keto Coconut Macaroons