Sheet-Pan Honey Chicken with Apples

Name: Sheet-Pan Honey Chicken with Apples
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 pound medium carrots, cut into 3/4-inch pieces; 2 large apples, peeled and quartered; 1 large onion, cut into 1-in. slices; 1/4 cup orange juice; 2 tablespoons olive oil; 2 tablespoons honey; 1 tablespoon Dijon mustard; 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed; 3 garlic cloves, minced; 1-1/4 teaspoons salt, divided; 3/4 teaspoon pepper, divided; 1/4 teaspoon crushed red pepper flakes, optional; 6 bone-in chicken thighs (about 2-1/4 pounds), skin removed; 6 cups fresh baby spinach (about 6 ounces); Lemon wedges, optional

Total Time Prep: 20 min. Bake: 40 min.

Yield 6 servings

Test Kitchen Approved

This sheet-pan honey chicken with apples is an easy fall dinner. It’s lovely for Rosh Hashanah, and perfect for weeknights too.

Ingredients

1 pound medium carrots, cut into 3/4-inch pieces
2 large apples, peeled and quartered
1 large onion, cut into 1-in. slices
1/4 cup orange juice
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
1/4 teaspoon crushed red pepper flakes, optional
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)
Lemon wedges, optional

Directions

Preheat oven to 425°. In a large bowl, whisk together orange juice, olive oil, honey, Dijon, rosemary, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add carrots, apple and onions; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
Sprinkle chicken with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; arrange over vegetables. If using, sprinkle with crushed red pepper flakes. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 30-35 minutes.
Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 5-8 minutes longer. Stir vegetables to combine; serve with chicken. If desired, serve with lemon wedges and additional fresh rosemary.

Nutrition Facts

1 chicken thigh with 1 cup vegetables: 572 calories, 26g fat (7g saturated fat), 195mg cholesterol, 792mg sodium, 26g carbohydrate (18g sugars, 4g fiber), 56g protein.