Sheet-Pan Honey Chicken with Apples

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

Instructions

1. 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.

2. 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.

3. 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.