Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios

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Post Wed, Sep 28 2022, 10:55 am
This was great because you prep and then marinate everything and so just needs to be roasted when ready to eat

I combined recipes from Once Upon A Chef and Melissa Clark to simplify making the marinade and then not putting the chicken under the broiler as an additional step.

Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios

This sheet-pan roast chicken dinner is the perfect no-fuss dish for company. Everything can be prepared and assembled a day in advance, so all that’s left to do at dinnertime is pop it in the oven.

Servings: 4-6
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 15 Minutes, plus at least 6 hours marinating time


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.

Place the chicken, carrots, onions, and dates in a large sealable plastic bag. Add the marinade and seal shut. Massage to make sure everything is evenly coated with the marinade. Place the bag on a rimmed sheet pan to protect against leakage and marinate in the refrigerator for at least 6 hours or overnight.

Preheat the oven to 425°F and set an oven rack in the middle position.

Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.

Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.
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