Preheat the oven and prep the pan. Heat the oven to 375°F. Line a baking sheet with a sheet of parchment paper or foil.

Prep the chicken. Pat the chicken with paper towels to dry and sprinkle lightly with salt and pepper.

Brown the chicken thighs. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken thighs to the pan, skin-side down, and cook for 5 to 7 minutes, until browned. Turn the chicken thighs over and continue to cook for 1 minute longer.

Prepare the vegetables. Meanwhile, while the chicken thighs are cooking, prepare the remaining ingredients. Put the cubed apples, trimmed spouts, carrots (if using), and shallots in a large bowl. Add 1/2 teaspoon of garlic powder and toss with the remaining 2 tablespoons of olive oil.

Make the honey mustard. In a small bowl or cup, combine the mustard and honey; mix well.

Arrange on the sheet pan. Transfer the vegetables to the baking sheet and sprinkle with salt and pepper. Place the chicken thighs on the baking sheet, skin-side up, and brush lightly with the honey mustard mixture.

Roast. Roast for 25 to 35 minutes, until the chicken thighs reach at least 165°F on an instant-read thermometer.