From Once Upon a Chef
Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios
- Time
- 1 hr 15 min
- Makes
- 4
- Ingredients
- 18
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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 lb bone-in chicken pieces ((thighs, drumsticks and breasts))
- 3 large carrots, sliced ¼-in (6-mm) thick
- 1 medium yellow onion, (halved and thinly sliced)
- 1 cup thinly sliced 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)
Nutrition · per serving
- Calories
- 1022 kcal
- Fat
- 62 g
- Fiber
- 6 g
- Sugar
- 49 g
- Sodium
- 1306 mg
- Protein
- 60 g
- Cholesterol
- 227 mg
- Carbohydrate
- 59 g
- Saturated fat
- 15 g
As published by Once Upon a Chef.
The method
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