Sheet-Pan Honey Chicken with Apples
This sheet-pan honey chicken with apples is an easy fall dinner. It’s lovely for Rosh Hashanah, and perfect for weeknights too.
Ingredients · Servings 6
- 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
Method · 1 h
- 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.
- 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.
- 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.
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.
