Dill Pickle Chicken Recipe

Preheat the oven to 400 degrees F (200 degrees C).

Season chicken pieces with seasoned salt and pepper. Heat oil in an oven-proof skillet over medium-high heat; add chicken and cook until golden brown about 5 minutes per side. Transfer to a plate discarding any accumulated grease from the skillet.

Reduce heat to medium and deglaze the skillet by adding balsamic vinegar. Stir gently to loosen any browned bits until the vinegar has reduced by half and looks syrupy 3 to 5 minutes. Add stewed tomatoes and pickles breaking the tomatoes into smaller pieces with a spoon. Bring to a simmer about 5 minutes. Return the browned chicken to the skillet skin-side down and cover tightly with a lid or foil.

Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Uncover and continue to cook until the sauce is thick 10 to 15 minutes. Skim off any accumulated grease before serving.