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Seasonal ingredients like apples, cranberries, and sweet potatoes make for a very autumnal dinner. Even better, cleanup is a cinch! 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 vinegar3 tablespoons extra-virgin olive oil (divided)1 tablespoon light brown... giadzy.com

Sheet-Tray Chicken

Serves 4 to 6

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.

Sheet-Tray Chicken

Photo of lizzynewm

Recipe by Giada De Laurentiis

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

Sheet-Tray Chicken

Serves:
6
Cooking Level:
Prep Time
20 minutes
Cook Time
35 minutes
Inactive Time
Total Time
55 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Sheet-Tray Chicken

Photo Credit: Lauren Volo

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

Sheet-Tray Chicken

Serves:
6
Cooking Level:
Prep Time
20 minutes
Cook Time
35 minutes
Inactive Time
Total Time
55 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Gluten Free
Nut Free
Dairy Free

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