Description
This Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios combines succulent bone-in chicken pieces marinated in a vibrant citrus and honey glaze with a hint of crushed red pepper flakes. Roasted alongside sweet carrots, fragrant onions, and chewy dates, the dish is finished with a garnish of fresh parsley, scallions, and crunchy salted pistachios for a delightful contrast of textures and flavors. Perfect for a comforting yet elegant meal that balances sweetness, spice, and zest.
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
Main Ingredients
- 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 lemon zest, lemon juice, orange zest, orange juice, extra-virgin olive oil, whole grain mustard, honey, crushed red pepper flakes, garlic, thyme, and salt until fully combined.
- Marinate the chicken: Place chicken pieces, sliced carrots, sliced onions, and thinly sliced dates in a large sealable plastic bag. Pour the prepared marinade over the ingredients, seal the bag tightly, and massage gently to coat everything evenly. Refrigerate for at least 6 hours or preferably overnight to allow flavors to meld deeply.
- Preheat and roast: Preheat your oven to 425°F (220°C). Transfer the marinated mixture from the bag onto a rimmed sheet pan, spreading everything out evenly to ensure proper roasting. Place in the oven and roast for 40 to 45 minutes until the chicken is cooked through (juices run clear and internal temperature reaches 165°F or 74°C).
- Broil for crispy skin: For a beautifully crispy skin, switch the oven to broil and place the sheet pan under the broiler for 1 to 3 minutes, watching carefully to prevent burning.
- Serve: Carefully transfer the roasted chicken and vegetables to a serving platter. Sprinkle with chopped Italian parsley, sliced scallions, and chopped salted pistachios. Serve hot and enjoy a harmonious balance of sweet, spicy, and nutty flavors.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness significantly.
- You can substitute bone-in chicken pieces with boneless if preferred but adjust roasting time accordingly.
- Keep an eye on the chicken during broiling to avoid burning the skin.
- If pistachios are not available, toasted almonds or walnuts can be used as an alternative garnish.
- This dish pairs well with a side of couscous, rice, or crusty bread to soak up the flavorful juices.
