1/3 cup red currant jelly
1⁄4 to 1⁄2 teaspoon crushed red pepper
2 1/2 pounds bone-in, skin-on chicken pieces
2 tablespoons olive oil
kosher salt and black pepper
2 cloves garlic, thinly sliced
1/4 cup golden raisins
1 10-ounce package fresh spinach, thick stems removed

Heat oven to 425° F. In a small bowl, whisk together the jelly and red pepper.

Place the chicken on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with ½ teaspoon salt and ¼ teaspoon black pepper.
Roast until cooked through, 25 to 30 minutes, basting with the jelly mixture twice during the last 10 minutes of cooking.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat.
Add the garlic and raisins and cook, stirring frequently, until the garlic is golden, 2 to 3 minutes.
Add the spinach and ¼ teaspoon each salt and black pepper and cook, tossing, until spinach begins to wilt, 1 to 2 minutes. Serve with the chicken.