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Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios

16 INGREDIENTS • 8 STEPS • 7HRS 15MINS

Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios

Recipe

4.8

4 ratings
The chicken is immersed in a honey, citrus, and chili-infused marinade, and then roasted on a sheet pan with carrots and dates. Not only is it delicious, it’s the perfect no-fuss dish for company.
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The chicken is immersed in a honey, citrus, and chili-infused marinade, and then roasted on a sheet pan with carrots and dates. Not only is it delicious, it’s the perfect no-fuss dish for company.
author_avatar
Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
http://www.onceuponachef.com/

7HRS 15MINS

Total Time

$3.15

Cost Per Serving

Ingredients

Servings
4
us / metric
Lemon
1
Lemon, zested, juiced
1 tsp zest and 3 Tbsp juice per 4 servings
Orange
2
Oranges, zested, juiced
1 tsp zest and 6 Tbsp juice per 4 servings
Extra-Virgin Olive Oil
90 mL
Extra-Virgin Olive Oil
Whole Grain Mustard
3 Tbsp
Whole Grain Mustard
Honey
125 g
Honey
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Garlic
3 cloves
Garlic, chopped
Fresh Thyme Leaves
1 Tbsp
Fresh Thyme Leaves
Salt
2 tsp
Salt
Bone-In Chicken Leg
1.8 kg
Bone-In Chicken Legs
Carrot
450 g
Carrots, sliced
Yellow Onion
1
Medium Yellow Onion, finely chopped
Dried Dates
175 g
Dried Dates, chopped
Italian Flat-Leaf Parsley
2 Tbsp
Italian Flat-Leaf Parsley, chopped
Scallion
1 bunch
Scallion, thinly sliced
2 scallions per 4 servings
Salted Pistachios
4 Tbsp
Salted Pistachios

Nutrition Per Serving

VIEW ALL
Calories
1673
Fat
125.8 g
Protein
72.8 g
Carbs
72.4 g
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author_avatar
Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
http://www.onceuponachef.com/

Cooking Instructions

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step 1
First start with the marinade: In a medium bowl whisk together the zest and juice from Lemon (1), zest and juice from Oranges (2).
step 1 First start with the marinade: In a medium bowl whisk together the zest and juice from Lemon (1), zest and juice from Oranges (2).
step 2
Add Extra-Virgin Olive Oil (90 mL), Whole Grain Mustard (3 Tbsp), Honey (125 g), Crushed Red Pepper Flakes (1/2 tsp), Garlic (3 cloves), Fresh Thyme Leaves (1 Tbsp) and Salt (2 tsp) and whisk again.
step 3
Place the Bone-In Chicken Legs (1.8 kg), Carrots (450 g), Yellow Onion (1), and Dried Dates (175 g) in a large sealable plastic bag. Add the marinade and seal shut. Massage to make sure everything is evenly coated with the marinade.
step 3 Place the Bone-In Chicken Legs (1.8 kg), Carrots (450 g), Yellow Onion (1), and Dried Dates (175 g) in a large sealable plastic bag. Add the marinade and seal shut. Massage to make sure everything is evenly coated with the marinade.
step 4
Place the bag on a rimmed sheet pan to protect against leakage and marinate in the refrigerator for at least 6 hours or overnight.
step 5
Preheat the oven to 425 degrees F (220 degrees C) and set an oven rack in the middle position.
step 6
Transfer all the ingredients from the bag, including the marinade, to a rimmed sheet pan. Turn the chicken skin side up. Roast until chicken is lightly browned and cooked through, 40-45 minutes. Halfway through cooking, stir the carrots.
step 6 Transfer all the ingredients from the bag, including the marinade, to a rimmed sheet pan. Turn the chicken skin side up. Roast until chicken is lightly browned and cooked through, 40-45 minutes. Halfway through cooking, stir the carrots.
step 7
Turn on broiler, and cook 1-3 minutes more, or until the skin is golden brown and crispy. Watch carefully because the honey in the marinade can cause the skin to burn quickly!
step 7 Turn on broiler, and cook 1-3 minutes more, or until the skin is golden brown and crispy. Watch carefully because the honey in the marinade can cause the skin to burn quickly!
step 8
Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle with Italian Flat-Leaf Parsley (2 Tbsp), Scallion (1 bunch), and Salted Pistachios (4 Tbsp) over the top and serve.
step 8 Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle with Italian Flat-Leaf Parsley (2 Tbsp), Scallion (1 bunch), and Salted Pistachios (4 Tbsp) over the top and serve.

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