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 lb bone-in chicken pieces ((thighs, drumsticks and breasts))
• 3 large carrots, sliced ¼-in (6-mm) thick
• 1 medium yellow onion, (halved and thinly sliced)
• 1 cup thinly sliced 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)