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.

More Forkly
Whether you’re the one cooking or the one consuming, there is nothing that can top a one pan tray dinner.
Most of us love to cook a whole well-rounded meal for our friends and family, but the reality is - we often just lack time and...
Remember when you first discovered garlic bread, and it felt like there could be no better way to enjoy bread than to have it be...
Spring has finally sprung and we are all about it. While winter had us craving hearty, comfort food-esque dinners, springtime...
Living a healthy lifestyle doesn't always come easy. There's roadblocks and temptations and meals that are just too convenient to...
Pretty much the easiest way to make chicken fajitas at home while optimizing on flavor and saving you time, dishes and energy!
When it comes to dinners whether you're a parent or making dinner for yourself, cutting corners on time but not flavor to make an...
A simple chicken parm recipe for even the most inexperienced of chefs.
Shrimp boils are traditionally a one-pot prepared dinner with the corn, potatoes, sausage and shrimp all boiled together to make a...
Chickpeas are an amazing plant-based protein that is easily seasoned and roasted to create an on-the-go healthy snack!
To be honest, I'm not a big breakfast eater. It's too early for me to have an appetite.
Oh. My. Gosh. This dinner. Let. Me. Tell. You. Shrimp is such a delicious lean protein (meaning you can eat lots of them for...
Advertisement
Recipes
Seasonal Allergy-Busting Smoothie