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 2
Add
Extra-Virgin Olive Oil (90 mL)
,
Whole Grain Mustard (45 g)
,
Honey (125 g)
,
Crushed Red Pepper Flakes (as needed)
,
Garlic (3 cloves)
,
Fresh Thyme Leaves (2 g)
and
Salt (15 g)
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 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 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 (6 g)
,
Scallions (1 bunch)
, and
Salted Pistachios (30 g)
over the top and serve.
