Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios | Searching4Zen

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
• Make the marinade: In a medium bowl whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt.
• Preheat the oven to 425°F and set an oven rack in the middle position.
• Turn on broiler (leave pan on middle rack), and cook 1 to 3 minutes more, or until skin is golden brown and crispy. Watch carefully: the honey in the marinade can cause the skin to burn quickly!
• Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle the parsley, scallions and pistachio nuts over top and serve.
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• Chicken
• Dinner
• Main Dishes
• Yum