Gather the ingredients. Preheat the oven to 450°F.

Chop the onion into large chunks. Cut the apples into slices that are about 3/4” wide, then chop them in half. Mince the garlic.

Season the chicken with salt and pepper. Heat the olive oil in a large skillet or a deep, wide pot over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes.

Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but about 2 tablespoons of the drippings.

Add the onion and apples to the pot and season with salt, pepper, and ginger. Cook until slightly softened, about 4 minutes. When one minute is left in the cooking time, add the garlic and sauté, stirring everything together.

Mix the broth, honey mustard and honey in a bowl, then add to the pot and bring to a boil.

Pour the onion/apple/broth mixture into the 9x13 pan. Place the chicken, skin-side up, on top of this mixture.

Roast in the preheated oven until the chicken is cooked through, 15 to 20 minutes.

In a bowl, mix the butter and flour to form a paste.

Use a slotted spoon to transfer the chicken, apples, and onion to plates. Transfer the pan juices to a pot.

Whisk in about half of the butter-flour mixture to the pan juices and boil to thicken (about 2 minutes.) Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Taste, and season with salt and pepper, if needed.

If not serving immediately, transfer the apples and onions to a storage container and layer the chicken on top. The gravy can be stored separately until use.

To serve, place the chicken on a small bed of apples/onions, and top with gravy. Sprinkle with parsley.

Notes: Cooking apples will hold their shape and not get too mushy after baking. Varieties include: Cortland, Honeycrisp, Granny Smith, Fuji, Jonamac, Gala, Empire, or Pink Lady.