1whole chicken cut into pieces or 4-6 thighs or 8 chicken drumsticks
1tablespoonapple cider vinegar
extra-virgin olive oil
1tablespoonlight brown sugar
⅛teaspoonred pepper flakes
2 to 4gold potatoes, (optional: my husband do not like sweets potatoes)
2apples (if organic do not peel them)
Preheat oven to 425 F.
Cut the whole chicken into pieces. Pat the chicken dry with a paper towel. Salt each piece on both sides.
Peel the sweet and gold potatoes and slice them into ⅓-inch rounds. Peel the shallots and cut into 4 wedges. Cut the apples into 8 wedges. Place all of this on a sheet pan, add cranberries, and rosemary, toss with olive oil and salt.
In a bowl, whisk together: ½ teaspoon of the salt, the vinegar, 2 tablespoon of the olive oil, the brown sugar, mustard, and red pepper flakes. Take each piece of chicken and dip it into the sauce and place it skin-side up on the sheet pan.
Roast for 40-45 minutes until the chicken reaches an internal temperature of about 160°F and the potatoes are tender. Take the pan out of the oven and let it rest for about 5 minutes before serving.