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
Enjoy $10 off orders of $100 or more with code PASTA
0
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

Have extra rosemary? Try these recipes:

California Clam Bake

By: Giada De Laurentiis

Jun 1, 2018 | Total time: minutes

Rosemary Peaches with Vanilla Bean Yogurt and Granola

By: Giada De Laurentiis

Jun 6, 2018 | Total time: minutes

Weeknight Roast Chicken

By: Giada De Laurentiis

Jan 31, 2018 | Total time: minutes

Rosemary Garlic Chicken Burgers

By: Giada De Laurentiis

May 22, 2020 | Total time: minutes