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Photo Credit: Elizabeth Newman

Sheet-Tray Chicken

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

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Sheet-Tray Chicken

Servings

12

Prep Time

20 minutes

Cook Time

35 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Sheet-Tray Chicken

Ingredients

  • 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

Instructions

  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.

Nutrition

Nutrition

Nutrition Serving Size
12
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
8 grams
Protein
19 grams
Fat
19 grams
Saturated Fat
5 grams
Cholestrol
75 milligrams
Sodium
347 milligrams
Fiber
2 grams
Sugar
4 grams
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dairy free
gluten free
nut free

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