Sheet-Tray Chicken

Seasonal ingredients like apples, cranberries, and sweet potatoes make for a very autumnal dinner. Even better, cleanup is a cinch!


Sheet-Tray Chicken



Prep Time

20 minutes

Cook Time

35 minutes




Giada De Laurentiis

Image of Sheet-Tray Chicken


  • 1 whole chicken (broken into 4 pieces (2 breasts and 2 legs), at room temperature)
  • 2 teaspoons kosher salt (divided)
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons extra-virgin olive oil (divided)
  • 1 tablespoon light brown sugar
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon red pepper flakes
  • 1 Pink Lady apple (cut into 8 wedges)
  • 1 sweet potato (peeled and sliced into ‚Öì-inch rounds)
  • 2 shallots (peeled and cut into 4 wedges)
  • ½ cup frozen cranberries
  • 5 sprigs rosemary


  1. Position a rack in the upper third of the oven and preheat to 425°F. With a paper towel, pat the chicken dry, then evenly distribute 1 teaspoon of the salt over all the pieces, including the sides. In a small bowl, whisk together ½ teaspoon of the salt, the vinegar, 2 tablespoons of the olive oil, the brown sugar, mustard, and red pepper flakes.
  2. Place the apples, sweet potato, shallots, cranberries, and rosemary onto a rimmed baking tray and toss with the remaining 1 tablespoon olive oil and ½ teaspoon salt. Take each piece of chicken and dip it into the sauce and place it skin-side up on the apple mixture.
  3. Roast the chicken for 35 to 40 minutes or until the internal temperature of the chicken reaches 160°F. Allow the chicken to rest for 5 minutes before serving alongside the
  4. apple mixture.
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock


Please sign in or create an account to review or comment on recipes.