Description
This Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios is a vibrant, flavor-packed dish combining zesty citrus, honeyed sweetness, and a hint of heat. Marinated for hours to soak up citrus juices, mustard, garlic, and red pepper flakes, the bone-in chicken pieces roast alongside tender carrots, sweet dried dates, and sweet onions. Finished with a crunchy pistachio and fresh herb garnish, this hearty meal serves 4 to 6 and is perfect for a cozy weeknight dinner or special occasion.
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
- Prepare the Marinade: In a medium bowl, whisk together lemon zest, lemon juice, orange zest, orange juice, olive oil, whole grain mustard, honey, crushed red pepper flakes, garlic, thyme, and salt until well combined, creating a balanced marinade with sweet, spicy, and tangy flavors.
- Marinate the Chicken and Vegetables: Place the chicken pieces, sliced carrots, onion, and dried dates into a large sealable plastic bag. Pour the marinade into the bag, seal tightly, then massage and shake the bag to coat the chicken and vegetables evenly. Refrigerate for at least 6 hours or preferably overnight for maximum flavor infusion.
- Preheat Oven and Roast: Preheat your oven to 425°F (220°C). Remove the chicken and vegetables from the marinade and arrange them on a rimmed baking sheet in a single layer. Roast in the oven for 40-45 minutes, until the chicken is cooked through and the vegetables are tender.
- Broil for Crispy Skin: For an additional 1 to 3 minutes, switch your oven to broil to crisp up the chicken skin beautifully. Watch carefully to prevent burning.
- Serve: Transfer the roasted chicken and vegetables to a serving platter. Sprinkle with chopped Italian parsley, thinly sliced scallions, and chopped salted pistachios for a fresh, crunchy finish. Serve hot and enjoy your flavorful meal.
Notes
- For best flavor, marinate the chicken overnight in the refrigerator.
- If you prefer a milder dish, reduce or omit the crushed red pepper flakes.
- Bone-in chicken ensures juiciness; feel free to use your preferred cuts.
- Use salted pistachios for a nice contrast, but unsalted can be used if preferred.
- Broiling is optional but highly recommended for crisp skin.
