Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios
Total Time
1 Hour 15 Minutes, plus at least 6 hours marinating time
Prep Time
30 Minutes
Cook Time
45 Minutes
Rating
4.88 out of 5 stars
(194)
Ingredients
4-6 servings
- 1 teaspoon lemon zest
- 3 tablespoons freshly squeezed lemon juice, from 1 large lemon
- 1 teaspoon orange zest
- 6 tablespoons freshly squeezed orange juice, from 2 oranges
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons whole grain mustard
- 6 tablespoons honey
- ½ teaspoon crushed red pepper flakes
- 3 cloves garlic, roughly chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2½ teaspoons salt
- 4 pounds bone-in chicken pieces (thighs, drumsticks and breasts)
- 3 cups ¼-inch sliced carrots
- 1 medium yellow onion, halved and thinly sliced
- 1 cup thinly sliced dried dates
- 2 tablespoons chopped Italian parsley, for garnish
- 2 scallions, light and dark green parts, thinly sliced, for garnish
- ¼ cup chopped salted pistachios, for garnish
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Preparation
Chef’s notes
The original recipe is wonderful as printed but, as with any recipe, each time I’ve made it, I’ve tweaked it to suit my style and my family’s taste. What follows is the version I make today.