Sheet-Pan Honey Chicken with Apples

Apples dipped in honey are a traditional part of the Rosh Hashanah meal, so this sheet-pan honey chicken with apples is a natural fit for celebrating the Jewish New Year. Carrots, onions and apples are tossed in a sweet-and-savory honey mixture and then roasted with bone-in chicken thighs, making this a cozy one-pan dinner that works just as well for busy weeknights as it does for weekend dinner parties.

Ingredients for Sheet-Pan Honey Chicken with Apples

• Vegetables: Carrots and onions bring savory, roasted flavor, while fresh baby spinach adds a pop of green. Slice the onion thinly so it gets tender and lightly caramelized, and cut the carrots on a diagonal for an extra-pretty presentation. Feel free to swap in other fall vegetables, too, such as sweet potatoes, parsnips or butternut squash.
• Apple: Choose a firm, sweet-tart apple that will hold its shape in the oven, such as Honeycrisp, Pink Lady or Braeburn. Leave the skin on for added color and to help the slices hold together.
• Orange juice: Orange juice gives the honey glaze a bright, citrusy kick. Fresh-squeezed is great, but bottled works just fine.
• Olive oil: Olive oil helps the vegetables roast and keeps everything from sticking to the pan.
• Honey: Honey brings sweetness to the glaze and helps the apples and vegetables caramelize as they roast. It’s also a symbolic Rosh Hashanah food, symbolizing hope for a sweet new year. Mild clover honey keeps the flavor simple, while darker honey varieties add deeper, more distinctive notes.
• Dijon mustard: Dijon adds tang to the glaze and keeps it from tasting too sweet.
• Rosemary: Fresh rosemary gives the dish a woodsy, savory flavor that pairs beautifully with apples and honey. Dried rosemary also works, but you should use less since its flavor is more concentrated.
• Garlic: Freshly minced garlic adds savory depth to the honey-orange mixture. No fresh garlic? Jarred minced garlic or garlic powder will do the trick in a pinch.
• Chicken thighs: Bone-in chicken thighs stay juicy in the oven and bring plenty of flavor to this easy one-pan dinner. Keep the skin on for a crispy texture, or go skinless for a lighter dish.

Directions

Step 1: Season the vegetables

Preheat the oven to 425°F. In a large bowl, whisk together the orange juice, olive oil, honey, Dijon mustard, rosemary, garlic, 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Add the carrots, apple and onion, and toss until everything is well coated. Transfer the vegetables to a greased 15x10x1-inch baking pan and spread them into an even layer.

Step 2: Add the chicken and roast

Season the chicken thighs with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then arrange them over the vegetables. If desired, sprinkle everything with crushed red pepper flakes. Roast the chicken and veggies for 30 to 35 minutes, or until a thermometer inserted into the thickest part of the chicken reads 170° to 175° and the vegetables are just tender.

Step 3: Add the spinach

Transfer the chicken to a serving platter and cover it loosely to keep them warm. Scatter the spinach over the vegetables, then return the pan to the oven for five to eight minutes longer, until the vegetables are tender and the spinach is wilted. Stir the vegetables together, then serve them with the chicken. Add lemon wedges and a sprinkle of fresh rosemary, if desired.

Recipe Variations

• Switch up the fruit: Apples are a natural fit for this fall-inspired dish, but pears are an equally delicious swap. Choose pears that are firm and just ripe so they hold their shape as they roast.
• Change the vegetables: Replace the carrots with chopped sweet potatoes, butternut squash or parsnips. You can also trade the spinach for heartier Brussels sprouts—just add them to the sheet pan with the other vegetables so they have plenty of time to roast.
• Use chicken breasts: Boneless skinless chicken breasts work well in place of bone-in thighs. Since breasts cook faster and dry out more easily, start checking them earlier and pull them from the oven when they reach 165°.
• Switch up the herbs: Fresh thyme and sage are easy swaps for rosemary, and both pair beautifully with the apples and honey-orange glaze.
• Add crunch: Sprinkle the finished dish with toasted pecans or walnuts for extra texture.

How to Store Sheet-Pan Honey Chicken with Apples

Let the chicken and vegetables cool, then transfer leftovers to an airtight container. Refrigerate them for up to four days.

Can you make sheet-pan honey chicken with apples ahead of time?

This sheet-pan honey chicken with apples is best roasted right before it’s served, but you can knock out some of the prep up to a day ahead. Slice the vegetables and whisk together the honey-orange glaze, then store them separately in the refrigerator. When you’re ready to cook, toss the vegetables with the glaze, add the apple, arrange the chicken on top, and roast as directed.

How do you reheat sheet-pan honey chicken with apples?

Reheat leftover sheet-pan honey chicken with apples and vegetables in a 350° oven until everything is warmed through. The microwave also works for individual portions, but the oven will do a better job of keeping the chicken and roasted vegetables from getting too soft.

Sheet-Pan Honey Chicken with Apples Tips

Can I use boneless chicken thighs instead of bone-in?

Absolutely! Boneless chicken thighs will cook a little faster than bone-in thighs, so start checking them around the 25-minute mark. They’re safe to eat when they reach 165°, but cooking thighs to 170° or 175° will make them even more tender and juicy.

How do I keep the vegetables from getting soggy?

To keep the roasted vegetables from getting soggy, give them some breathing room! Spread them in a single, even layer on the sheet pan so they have a chance to roast and caramelize—too close together and they’ll steam. If they look a little too crowded, divide the veggies between two pans.

What can you serve with sheet-pan honey chicken with apples?

This sheet-pan dinner already brings chicken, fruit and vegetables to the table, so you don’t need much on the side. For a weeknight dinner, serve it with rice, quinoa, seasoned couscous or crusty bread to soak up the honey-orange juices. A simple green salad or an extra green veggie, like sauteed green beans or roasted Brussels sprouts, would fit right in, too.

For Rosh Hashanah, lean into the dish’s sweet flavors with traditional favorites like soft challah, roasted sweet potatoes or tzimmes. A grain-and-nut salad or a savory rice pilaf would also make a lovely addition to the holiday table.