Description
This Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios is a vibrant and flavorful dish featuring bone-in chicken pieces marinated in a zesty citrus-honey blend with a hint of heat. Roasted to perfection alongside sweet carrots, dried dates, and onions, the dish is finished with a garnish of fresh herbs and pistachios for a delightful crunch and aroma. It’s an elegant yet straightforward recipe perfect for a comforting family meal.
Ingredients
Scale
Marinade
- 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
Chicken and Vegetables
- 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
Garnish
- 2 tablespoons chopped Italian parsley
- 2 scallions, light and dark green parts, thinly sliced
- ¼ cup chopped salted pistachios
Instructions
- Make the marinade: In a medium bowl, whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, whole grain mustard, honey, crushed red pepper flakes, garlic, thyme, and salt until fully combined to create a flavorful marinade.
- Marinate the chicken and vegetables: Place the chicken pieces, sliced carrots, thinly sliced onions, and dried dates into a large sealable plastic bag. Pour the marinade over everything, seal the bag tightly, and massage to evenly coat all ingredients. Refrigerate for at least 6 hours or overnight to allow the flavors to infuse.
- Preheat the oven: About 30 minutes before cooking, preheat the oven to 425°F (220°C) to ensure it is fully heated for roasting.
- Roast the chicken and vegetables: Transfer the marinated chicken, carrots, onions, and dates along with the marinade onto a rimmed sheet pan, spreading them out evenly. Roast in the preheated oven for 40 to 45 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Broil for crispy skin: For extra crispy skin, switch your oven to broil and cook the chicken for an additional 1 to 3 minutes, watching closely to prevent burning.
- Serve: Transfer the roasted chicken and vegetables to a serving platter. Sprinkle with chopped Italian parsley, sliced scallions, and chopped salted pistachios for a fresh, crunchy garnish. Serve immediately while hot.
Notes
- Marinating the chicken overnight greatly enhances the flavor and tenderness.
- You can substitute bone-in chicken pieces with boneless if preferred, but cooking time may be shorter.
- If fresh citrus is unavailable, bottled lemon and orange juice can be used but fresh is recommended for best flavor.
- Adjust crushed red pepper flakes to your preferred heat level.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- To save time, prepare the marinade in advance and store it chilled.
