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RECIPE
18 INGREDIENTS8 STEPS7hr 15min

Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios

4.7
3 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.
Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios Recipe | SideChef
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.
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/
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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/
7hr 15min
Total Time
1hr 15min
Active Time
$3.14
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 tsp
Lemons , zested
3 Tbsp
Lemons , juiced, freshly squeezed
1 tsp
Oranges , zested
1/3 cup
Orange Juice , freshly squeezed
1/3 cup
Extra-Virgin Olive Oil
3 Tbsp
Whole Grain Mustard
1/3 cup
1/2 tsp
Crushed Red Pepper Flakes
3 cloves
Garlic , chopped
1 Tbsp
Fresh Thyme Leaves
1 Tbsp
3 cups
Carrots , sliced
1
Medium  Yellow Onion , finely chopped
1 cup
Dried Dates , chopped
2 Tbsp
2
Scallions , thinly sliced
1/4 cup
Salted Pistachios
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Nutrition Per Serving

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CALORIES
1718
FAT
125.9 g
PROTEIN
74.0 g
CARBS
83.4 g

Cooking Instructions

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Step 1
First start with the marinade: In a medium bowl whisk together the Lemons (1 tsp) , Lemons (3 Tbsp) , Oranges (1 tsp) , Orange Juice (1/3 cup) .
Step 2
Add Extra-Virgin Olive Oil (1/3 cup) , Whole Grain Mustard (3 Tbsp) , Honey (1/3 cup) , Crushed Red Pepper Flakes (1/2 tsp) , Garlic (3 cloves) , Fresh Thyme Leaves (1 Tbsp) and Salt (1 Tbsp) and whisk again.
Step 3
Place the Tyson® Chicken Legs (4 lb) , Carrots (3 cups) , Yellow Onion (1) , and Dried Dates (1 cup) 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 (2 Tbsp) , Scallions (2) , and Salted Pistachios (1/4 cup) over the top and serve.
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Nutrition Per Serving
Calories
1718
% Daily Value*
Fat
125.9 g
161%
Saturated Fat
35.8 g
179%
Trans Fat
0.0 g
--
Cholesterol
467.2 mg
156%
Carbohydrates
83.4 g
30%
Fiber
9.5 g
34%
Sugars
66.3 g
--
Protein
74.0 g
148%
Sodium
2122.3 mg
92%
Vitamin D
--
--
Calcium
111.9 mg
9%
Iron
6.3 mg
35%
Potassium
560.7 mg
12%
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