Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios
This post may contain affiliate links. Read my full disclosure policy. 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. Don’t you just love discovering new “keeper” recipes? The first time I made Melissa Clark’s fabulous sweet and spicy roast chicken recipe from The New York Times, I knew it’d be a family favorite for years to come. The chicken is immersed in a honey, citrus, and chili-infused marinade, and then roasted on a sheet pan with carrots and dates. Before serving, herbs, scallions, and pistachios are added for freshness, color, and crunch. Not only is it delicious, but it’s also 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. Serve with couscous and a green vegetable and dinner is done! Table of Contents What You’ll Need To Make Sweet & Spicy Roast ChickenStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Sweet & Spicy Roast Chicken Step-by-Step Instructions You May Also Like Printable Recipe Reviews “I told the family I would clear up after dinner so I could have a quiet moment alone with the leftovers. Such a delicious dish!” What You’ll Need To Make Sweet & Spicy Roast Chicken The original recipe is wonderful as printed but, as with any recipe, each time I’ve made it, I’ve tweaked it to suit my style and my family’s taste. What follows is the version I make today. Step-by-Step Instructions Begin by making the marinade: 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, then marinate in the refrigerator for at least 6 hours or overnight. Transfer all 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 to 45 minutes. Turn on broiler (leave pan on middle rack), and cook a few minutes more, or until the skin is golden brown and crispy. Watch very carefully: the honey in the marinade can cause the skin to burn quickly! Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle the parsley, scallions and pistachio nuts over top and serve. You May Also Like RecipeComments (483)Add Comment Recipe Comments (483) Add Comment Ingredients 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 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 Instructions 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. Transfer all ingredients from the bag, including the marinade, to a rimmed sheet pan (do not line the pan with foil). Turn the chicken skin side up. Roast until chicken is lightly browned and cooked through, 40 to 45 minutes. About halfway through cooking, stir the carrots so that they don’t burn around the edges of the pan. Turn on broiler (leave pan on middle rack), and cook 1 to 3 minutes more, or until skin is golden brown and crispy. Watch carefully: the honey in the marinade can cause the skin to burn quickly. Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle the parsley, scallions and pistachio nuts over top and serve. 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. Transfer all ingredients from the bag, including the marinade, to a rimmed sheet pan (do not line the pan with foil). Turn the chicken skin side up. Roast until chicken is lightly browned and cooked through, 40 to 45 minutes. About halfway through cooking, stir the carrots so that they don’t burn around the edges of the pan. Turn on broiler (leave pan on middle rack), and cook 1 to 3 minutes more, or until skin is golden brown and crispy. Watch carefully: the honey in the marinade can cause the skin to burn quickly. Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle the parsley, scallions and pistachio nuts over top and serve. Pair with Nutrition Information Powered by Per serving (6 servings) Calories: 1,022 Fat: 62g Saturated fat: 15g Carbohydrates: 59g Sugar: 49g Fiber: 6g Protein: 60g Sodium: 1306mg Cholesterol: 227mg Per serving (6 servings) Calories: 1,022 Fat: 62g Saturated fat: 15g Carbohydrates: 59g Sugar: 49g Fiber: 6g Protein: 60g Sodium: 1306mg Cholesterol: 227mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: ChickenDairy-FreeDinnerGluten-Free AdaptableMost PopularAmericanNorth AfricanSpanish Chicken Dairy-Free Dinner Gluten-Free Adaptable Most Popular American North African Spanish