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Sheet-Tray Chicken
Servings
6
Prep Time
20 minutes
Cook Time
35 minutes
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
- 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.
- 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.
- 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
- apple mixture.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 15 grams
- Protein
- 38 grams
- Fat
- 37 grams
- Saturated Fat
- 10 grams
- Cholestrol
- 150 milligrams
- Sodium
- 694 milligrams
- Fiber
- 3 grams
- Sugar
- 8 grams
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