Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios - Once Upon a Chef

Ingredients

• 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