Serves 4 to 6
Sheet-Tray Chicken
Seasonal ingredients like apples, cranberries, and sweet potatoes make for a very autumnal dinner. Even better, cleanup is a cinch!
Photo Credit: Lauren Volo
Prep Time
Cook Time
Total Time
Cooking Level
Serving size:
Serves 4 to 6
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.
Article by The Giadzy Kitchen
