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Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios

5 stars based on 70 votes

roast chicken

Don’t you just love discovering new “keeper” recipes? The first time I made Melissa Clark’s fabulous Sweet & Spicy Roast Chicken 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, it’s 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!

ingredients

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.

marinade

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.

marinading

Transfer all ingredients from the bag, including the marinade, to a rimmed sheet pan. Turn the chicken skin side up.

ready-to-cook

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!

cooked-chicken

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.

spicy-honey-roast-chicken-1

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Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios

Servings: 4-6
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 15 Minutes, plus at least 6 hours marinating time

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

Instructions

  1. 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.
  2. 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.
  3. Preheat the oven to 425°F and set an oven rack in the middle position.
  4. 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.
  5. 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.
  6. 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.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 1,022
  • Fat: 62g
  • Saturated fat: 15g
  • Carbohydrates: 59g
  • Sugar: 49g
  • Fiber: 6g
  • Protein: 60g
  • Sodium: 1306mg
  • Cholesterol: 227mg

Reviews & Comments

  • 3 stars

    This is the only recipe from this site that I haven’t loved. The veggies were wonderful but the chicken, despite being marinated overnight, was tasteless. Paired with Perfect Couscous, which was bland. We served the veggies from this recipe over top of the couscous, which made it great. Overall, disappointed. Can’t win them all.

    - Melissa Watt on September 20, 2017 Reply
  • Amazing recipe deserves 5 stars.
    Made this a few times and everyone raves.
    I use chicken thighs and they are so juicy and flavourful.
    A few of your recipes that marinate over night infuse such great flavour into the meat.
    Love your style of cooking and ingredients are not complicated .
    So happy I discovered you on Pinterest.
    AMF

    - Anne-Marie Fritch on September 18, 2017 Reply
  • 5 stars

    I made this last night and I followed the recipe exactly. I’m a pretty accomplished cook and was a little concerned when I read the recipe that it may not be so flavorable. No need for concern! The chicken was great with a nice sweetness, and not too sweet. For my taste, I would have added more spice, but my grandson loved it just as it was. I’ll definitely make it again.

    - Nancy on September 18, 2017 Reply
  • 5 stars

    This is a recipe that I will treasure! So easy, so good. Used six thighs and kept other ingredients the same. Sliced my carrots on the diagonal. It made a great presentation. Served with rice and haricots verts A good cabernet…who could ask for a better dinner for the holidays. As always, Jenn your recipes are terrific. Thanks

    - Carol on September 18, 2017 Reply
  • 5 stars

    Oh my gosh, what a winning recipe! My husband and I loved it, made it exactly as written and it turn out perfect. My husband says this is something that you would get at a restaurant and very juicy chicken! Couldn’t stop saying it is “very good!” Definitely a keeper!

    - Susan from Nebraska on September 17, 2017 Reply
  • 5 stars

    Did a practice run before the holiday hassle. How delicious,easy,& a beautiful presentation! Rice pilaf and fresh green beans would be perfect sides.

    - Linda on September 16, 2017 Reply
  • 4 stars

    I made this recipe…it was great! Although, I only used 3 bone in breasts with no skin. I didn’t use all the salt, skipped the orange zest (because I just used bottled oj we had on hand) and cut back a little on the honey. It was delicious! I served ours with cauliflower rice and green beans…yes, we love veggies here! I’ve added it to my meal planner to make again. Thanks for a delicious dish!

    - Sheree on September 16, 2017 Reply
  • 5 stars

    Made this last night it is so good,I was told to make again soon!Thanks.

    - Linda on September 15, 2017 Reply
  • 5 stars

    This was delicious! I have made several times at my house and it is a hit with my kids who are 4 & 6. I love that the recipe includes vegetables and its almost a full mean in one. One of my favorites!

    - Sophie on September 14, 2017 Reply
  • I have been preparing and serving this dish ever since I discovered Jenn’s site. We loved the contrast of flavors; the sweet carrots and dated against the meaty and well-seasoned chicken. We think this dish is perfect as is and I never change a thing. What I especially like about this is it shows off well for a company dinner but is also great for the two of us and we look forward to the leftovers. I give this a 10 / A+.

    Karen in Cincinnati

    - Karen Aamodt on September 14, 2017 Reply
  • Jenn,
    This looks great and I would like to try it for Rosh Hashanah next week. I need to cook a day ahead and then transport the chicken to the dinner at my Mom’s house. Can I make this in advance and then reheat the next day? Should I put it under the broiler when I make it or finish it in the broiler just before serving?
    PS–LOVE your site and recipes!!
    Thanks,
    Karen

    - Karen on September 14, 2017 Reply
    • Hi Karen, I’d finish it under the broiler right before serving. Hope everyone enjoys and Happy New Year :).

      - Jenn on September 14, 2017 Reply
  • 5 stars

    I made this dish last week and it was delicious! I love sweet and savory flavors. The only change I made was that I didn’t used dates and used chopped up dried figs instead.

    - Chanthabury Peng on September 14, 2017 Reply
  • 5 stars

    Did not make any changes..WOW was this great and looked spectacular on the platter. Plan on shredding leftover chicken and tossing with pasta for tonight’s dinner. Next time I’ll probably double marinade.

    - Laura on August 19, 2017 Reply
  • 5 stars

    Outstanding flavours!

    this is the first recipe i have tried from your blog – i will be back for more!

    - hannah on August 14, 2017 Reply
  • Hi Jen,
    I love everything that I have made from you! Do you think this can be made in a corning ware type casserole baking dish? Thank you so much, you are such a blessing to the home cooks, you make us look so good! Ria

    - Ria on July 14, 2017 Reply
    • Sure, Ria – if you can fit everything in! So happy you’re enjoying the recipes :).

      - Jenn on July 14, 2017 Reply
  • 5 stars

    So easy to make and delicious! My boyfriend was quite impressed. Definitely going on our list of faves. Having leftovers tonight!

    - Danielle on June 26, 2017 Reply
  • 5 stars

    I made the Sweet & Spicy Roast Chicken last week & served it with brown rice. This was so good! I’m going through chemo and need easy, nontaxing recipes. This was great for me because I could do ahead. Love pan dinners. I used bone in chicken breasts the first time I made it and thighs the last time. The second time was for young couple down the street who just had their first child. Very well received. My husband loves this. BTW I used regular dates one time and medjul the next. Both worked but the Medjul was our preference.

    - Stephanie J. Schiltz on June 22, 2017 Reply
  • 5 stars

    Excellent recipe! Is it possible to freeze chicken in marinade, defrost it later, and then put is the oven?
    Thanks,
    Nadya

    - Nadya on June 6, 2017 Reply
    • Sure!

      - Jenn on June 7, 2017 Reply
  • What is the reason for using a rimmed baking sheet rather than, say, a glass baking dish? I am making this for a crowd of 12, so I am probably going to have to triple the recipe.

    - Jeannie on June 1, 2017 Reply
    • Hi Jeannie, The only reason is that the sheet pan is larger – it would be a tight squeeze in a baking dish. Hope that helps!

      - Jenn on June 1, 2017 Reply
  • loved the sweet & spicy roast chicken, can this marinate be used with thick bone in pork chops. if so how long does it have to bake & at what temp.

    - marilyn on May 21, 2017 Reply
    • Hi Marilyn, Glad you liked the marinade! I think this would be nice with pork chops. I’d bake them in a 350-degree oven. Hard to say how long they’ll take as it depends on the weight but you can consider it done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer. I’d love to hear how they turn out!

      - Jenn on May 21, 2017 Reply
  • 5 stars

    I love this website but this is my first review…this chicken is ridiculous! Made it last night for my husband and we both loved it! I must admit it was so good that I had the leftovers for breakfast. It’s that good.
    I made a few minor tweaks. Half the honey and I used non stick foil on the pan which worked great.
    Jen, Thanks so much for all your incredible recipes. And to your loyal followers- make sure and make the Rice Krispie treats with Golden Grahams. That’s become a family favorite!

    - Jill C. on May 12, 2017 Reply
  • 5 stars

    I made this for the High Holidays last fall and it was SO good.

    - Stacey Albert on May 11, 2017 Reply
  • 5 stars

    Fabulous !! I will certainly add this to my “favorites”… The flavors were so delicious! I was able to prep everything in the morning before work and let it sit all day in the marinade. Was nice to come home and lay it out in a large roaster (I doubled the recipe) and dinner was on the table in under an hour. And what a pretty dinner it was! Thanks for this one ….

    - Susana on May 11, 2017 Reply
  • 5 stars

    My partner and I love your website and have enjoyed many of your recipes. Quick question — do you think we could substitute the dates with dried prunes? Also, would pumpkin seeds work instead of the pistachios?

    - Clayton on May 8, 2017 Reply
    • Hi Clayton, glad you guys like the blog! And yes, I think both of those substitutions would work here. Enjoy!

      - Jenn on May 8, 2017 Reply
  • 5 stars

    I’m an ok cook with a limited amount of experience and recipes that I use. I seem to get lost following most recipes. Well, I tried this one because it seemed like something a novice could do, and it turned out perfect. I’ve made it twice and my husband has really liked it and requested that I put it in my regular rotation. Thanks Jenn for your easy to follow instructions.

    - Debbie on April 27, 2017 Reply
  • Jenn,
    I had the chicken marinating overnight for Passover and then I became ill and never cooked the chicken. I took the marinated chicken and threw it in the freezer to make at a later date.
    Do you think it will be okay or do you think I should start anew?
    I love your site.
    Thank you.

    - Barbara on April 20, 2017 Reply
    • Hi Barbara, So sorry to hear you were ill on Passover. I hope you’re feeling better — and the chicken should be just fine :).

      - Jenn on April 20, 2017 Reply
      • 5 stars

        This worked beautifully. Great recipe. Thank you again.

        - Barbara on May 1, 2017 Reply
  • 5 stars

    Everyone loved this at Passover. Perfect like every other recipe on your site. People asked about whether it could be made ahead and reheated. I had to do that and it worked well. 350 for 30 minutes was plenty.

    - Brian on April 16, 2017 Reply
  • 4 stars

    Moist delicious chicken. I didn’t marinate the vegetables and still strong citrus flavor but not bad if eaten with bite of chicken. Will make again but will roast vegetables separate so they are not citrus flavor. Carrots and date together are scrumptious and I wouldn’t have thought to combine them. Overall a keeper!

    - Laura on April 11, 2017 Reply
  • 5 stars

    My family loves this dish. I add extra carrots and onions because the vegetables are like eating candy. So good. I was wondering: would the marinade be good for grilling boneless chicken breasts and/or thighs? It’s so delicious.

    - Pam on April 10, 2017 Reply
    • Hi Pam, I wouldn’t recommend this marinade for boneless breasts. As a general rule, I don’t marinate boneless skinless chicken breasts in acidic ingredients — Because they are so lean, I that find it changes the texture and makes them a bit leathery. You might be able to get away with this for the thighs because they have more fat/moisture. Ultimately, though, I think this is best with bone-in chicken. You may want to try this quick and tasty marinade for boneless breasts.

      - Jenn on April 11, 2017 Reply
  • I’m doubling this recipe and was wondering if I could marinate for 2 days or would that turn the chicken mushy? Thanks Jen and as always thanks for providing me with my menu for Passover!!

    - Abbie on April 7, 2017 Reply
    • That will be fine, Abbie. When it’s bone-in, skin-on you can marinate longer — and it will have even better flavor.

      - Jenn on April 7, 2017 Reply
  • Is the sodium at 1306 mg for all six servings? That is many many times the recommended amount of sodium per day?

    - Buffy on April 7, 2017 Reply
    • Hi Buffy, the sodium is 1306 per serving, which I know is quite high; feel free to cut back on the added salt and use unsalted pistachios if you’d like to reduce the sodium.

      - Jenn on April 8, 2017 Reply
  • This sounds yummy but I have a question. I plan on making this as one of my Passover dishes…I have a number of guests who don’t do spicy AT ALL… how spicy is this? What can I substitute for a good flavor if I don’t use the chili flakes? Lastly I will need to at least double…should I double marinade?

    - Doreen on April 6, 2017 Reply
    • Hi Doreen, You can just omit the chili flakes — and definitely double the marinade if you’re doubling the recipe.

      - Jenn on April 7, 2017 Reply
  • Is this really 1,000 calorie per serving?

    - Vicky on April 6, 2017 Reply
    • Yes, but remember it’s a main course and side dish all in one. 🙂

      - Jenn on April 6, 2017 Reply
  • Mustard isn’t kosher for Passover. What substitute do you recommend?

    - Debbie on April 6, 2017 Reply
    • Hi Debbie, I’m not sure what an appropriate substitute would be here so I’d suggest buying a kosher for Passover variety. Perhaps one of these would work.

      - Jenn on April 7, 2017 Reply
  • Could this be made the day before? Would like to serve for Passover Seder. It was delicious the 1st time I made it

    - Linda garland on March 31, 2017 Reply
    • Glad you liked it Linda! I think this is best right out of the oven, but everything can be prepared and assembled ahead, so all you need do when ready to serve is pop it in the oven. Hope that helps!

      - Jenn on March 31, 2017 Reply
  • 5 stars

    Ahh I love it! And my family loves me, inderectly you, for this heavenly recipe!
    Thank you!

    - Mirjam on March 31, 2017 Reply
  • 5 stars

    This dish is absolutely fabulous! Just serve with rice and a steamed green vegetable.

    - Barbara Morosse on March 22, 2017 Reply
  • 5 stars

    I have made this two times now and just love it. My husband also thought it was delicious. Its so easy and I didn’t even have to use the broiler. It looked perfect without that extra step. I love this website and tell everyone I know about it. I haven’t been disappointed in any recipe I’ve tried.

    - MaudGonne on March 16, 2017 Reply
  • 5 stars

    this recipe is delicious. My husband loved how juicy the chicken was. And I really liked the dates in it and the pistachios as a garnish. I plan to make this again soon.

    - amy on March 15, 2017 Reply
  • I made the marinade last night but I just remembered I forgot to add the mustard. Is it okay to add it now?

    - P on March 12, 2017 Reply
    • Yes definitely!

      - Jenn on March 12, 2017 Reply
      • Ahhh!! I just used Dijon instead of whole grain? Is this okay? I’m sorry I’m an extreme newbie. I’m in charge of my family’s Sunday dinner tonight

        - P on March 12, 2017 Reply
        • Yes, it should be fine– enjoy!

          - Jenn on March 12, 2017 Reply
          • 5 stars

            Jen!!! This was so good!! Thank you so very much

            - P on March 12, 2017
  • 5 stars

    This is a full on WINNER! Could not be easier to prepare and serve. I tweeked NOTHING. Just follow the recipe and wait for compliments – even from the kids.

    - DaHe on March 9, 2017 Reply
  • 4 stars

    Really good…looks beautiful and tastes great. I used two large breasts and six drumsticks and the chicken was done perfectly …not dry at all. I think next time I would buy beautiful baby carrots instead of slicing – mainly for presentation. I used dried apricots in place of the dates.

    - Misty Joosen on March 5, 2017 Reply
  • 5 stars

    Although this recipe uses a lot of ingredients, it’s really easy to make. The chicken tastes even better the next day after it’s made!

    - Reina on March 5, 2017 Reply
  • 5 stars

    Love this! I substitute dried apricots because my husband doesn’t like dates. Delicious and simple to make.

    - Rachel on February 14, 2017 Reply
  • 4 stars

    My family liked but did not love this dish. Two of my sons disliked the dates in the dish; my husband told me it was a little too rich for him; and I was surprised to discover that I disliked the chili/orange/date flavor combination. Oh, well. I finished the leftovers, but so far it is my least favorite recipe on this website.

    - Marie-Jeanne on January 28, 2017 Reply
  • Can you make this ahead and reheat?

    - Jane on January 18, 2017 Reply
    • Hi Jane, I think this is best right out of the oven, but everything can be prepared and assembled ahead, so all you need do when ready to serve is pop it in the oven. Hope that helps!

      - Jenn on January 18, 2017 Reply
  • 5 stars

    This is an excellent family dish and very convenient to have in the fridge when you get in from work. The marinade comes together quickly the night before and the chicken doesn’t take long to cook . As some people noted, the carrots take a bit longer to cook than the chicken, and the next time I make it I’ll julienne the carrots so that they’ll cook faster. I spatchcocked a whole chicken, which is all I had, and it worked well. It took a bit longer than pieces to roast, but was done in 70 minutes. The breast and legs were done at the same time, so the breast was nice and moist. I only used 2 tbsp of olive and 3 tbsp of honey and thought that it was the right balance of sweet/savory. The sauce is delicious and was great drizzled over the root veggies and fennel that I roasted in a separate pan.

    As per the recipe, I didn’t line the pan with foil or parchment, and spraying with PAM didn’t completely eliminate the mess in the pan from the burnt on sauce. My thanks to Phil for the Huffington Post link about using a dryer sheet to clean a roasting pan. It worked like a charm. I only had to soak the pan for a little over an hour to get it clean.

    - Sadie on January 17, 2017 Reply
  • Can I do this with skinless chicken breasts? Do I need to modify the cooking time or temperature?

    - Pat Sharp on January 8, 2017 Reply
    • Hi Pat, You could try the recipe with bone-in skinless breasts, but I think you’d need to add a few more tablespoons olive oil to make up for the fat in the skin – otherwise the chicken might be dry and the sauce off balance. Hope that helps!

      - Jenn on January 9, 2017 Reply
  • 5 stars

    I made this chicken last night for a dinner with friends. Followed recipe exactly as written (except I coarsely chopped carrots in food processor to save time). It was sooo delicious, wonderful flavors and textures! Served with salad, crusty harvest bread, and pearled couscous-sooo yummy with the sauce from the chicken mmmm! Perfect comforting meal on a cccold night!

    - Sandy K. on January 8, 2017 Reply
  • 5 stars

    I prepared this recipe twice. I cut the olive oil, mustard and honey by 1/3 both times. The second time, I omitted the dates, and I added the garlic an hour before it went in the oven. Marinating with garlic overnight the first time made my whole house smell like garlic! It was extremely flavorful both ways. I’m sure that I’ll make this again.

    - Helena on January 7, 2017 Reply
  • 4 stars

    I would give this a 3.5/4 star. I’m not sure if I did something wrong but the result did not turn out exactly how I thought. Primarily it was a little too sweet for me, the chicken had ok flavor, and I didn’t like how the onions cooked. I doubt I would make again but if I did I would increase the savory a little and decrease sweet. I will say that my very picky 3 year old thought it was yummy…like candy. And it smelled amazing cooking. I love most of the recipes on this site and think this one was good but I don’t have much of a sweet tooth so it definitely wasn’t my favorite.

    - Nita on December 31, 2016 Reply
  • 4 stars

    Really good recipe, I found it a little too sweet for my taste so will add less honey next time, but oh yes….there will be a next time!

    - Fred on December 30, 2016 Reply
  • 5 stars

    I just made this dish for Christmas Eve dinner. It was a big hit with my family. They loved it! It is not only delicious but looks beautiful when served. Thank you for a wonderful recipe!!

    - Lynda on December 30, 2016 Reply
  • 5 stars

    Wowie zowie, Junie B. Jones! (Hope you get the literary reference. If not, have I got a great children’s author for you.) This is fabulous. The chicken was tender with just-crispy skin and the vegetables? The vegetables! Great marinade, super flavor, a great combination of sweet and hot. Going into my repertoire to be made again and again.

    - Pam on December 29, 2016 Reply
  • Hi, when I make Chicken Marbella, I use chicken on the bone that has had the skin removed. Can I do this with your recipe? Would basting it help?

    - Sarah Levine on December 26, 2016 Reply
    • Hi Sarah, It will work, but I think it’d be best to cook the chicken with the skin on, and then remove the skin before serving.

      - Jenn on December 28, 2016 Reply
  • Love your website, everything I have tried is terrific. I usually make beef tenderloin for Christmas with mashed potatoe casserole but would like to try sweet & spicy chicken instead, would this work with a potato casserole? Thanks and happy holidays! My goal/ NY resolution is to try one of your recipes weekly!

    - Jackie evans on December 20, 2016 Reply
    • Sure Jackie, I think it would work nicely with a potato casserole. And I love your New Year’s resolution :)– Happy holidays!

      - Jenn on December 20, 2016 Reply
  • 4 stars

    Made this at the weekend for friends and got lots of compliments. It was simple to make but packed lots of flavour. I served it with braised pearl barley and green beans and it made an easy, no fuss lunch.

    - Balvine on December 12, 2016 Reply
  • This recipe is high in carbs at 59g, how can I cut down on the carbs for a type 2 diabetic? I would like to try it, but need a modification, please.

    - Dianne on December 9, 2016 Reply
    • Hi Dianne, I haven’t tried this with less honey, but cutting back on it will help to reduce the carbs a bit. A few readers have commented that they’ve used less honey and have been happy with the results. Hope that helps!

      - Jenn on December 11, 2016 Reply
  • is the nutrition info accurate? the sodium and calories seem way high
    regina

    - regina on December 8, 2016 Reply
    • Hi Regina, I know it seems high but keep in mind that it is a main course and a side dish in one.

      - Jenn on December 9, 2016 Reply
  • 5 stars

    Out of this world! Great combination of flavors made for a succulent dinner. Lots of ingredients but simple prep. I didn’t bother to pre-mix the marinade just mixed it all in the ziplock bag the chicken was going to marinade in! Big hit at our house- rated top 5 meals of all time…

    - Michelle Pellitier on December 7, 2016 Reply
  • 5 stars

    This dish was excellent and I would not change a thing. Make sure you cook couscous or rice to sop up the sauce. This is a keeper

    - Lynda Atein on December 1, 2016 Reply
  • 5 stars

    I made this recipe for just my husband and me so we had plenty of delicious leftovers. Since we like dark meat, I used all dark meat except for one breast. I had a huge bag of carrots so I added an extra cup of carrots but other than that I followed the recipe as it was written. That is one thing that I love about your recipes–they have been tested and actually work! A great dish and I’ll be making it many times.

    - Carole on December 1, 2016 Reply
  • Is it possible to make this recipe using a whole chicken? It is what I have in the fridge and I am not adept at cutting it into pieces. How would I change the cooking time regarding the carrots and onions? Thanks.

    - Danielle Werchowsky on November 29, 2016 Reply
    • Hi Danielle, Yes, just use the cooking directions for this chicken recipe. You can cook the carrots and onions the whole time the chicken is cooking. Hope you enjoy!

      - Jenn on November 30, 2016 Reply
      • Hi Jenn, would this recipe work as well with Cornish hens?
        Thanks.

        - Tom Latka on December 8, 2016 Reply
        • Sure, Tom — I think that’d work well.

          - Jenn on December 9, 2016 Reply
  • 5 stars

    Delicious! Just made it for the second time. Made a double batch but have some left overs. Do you think it would freeze ok?

    - Kathy on November 20, 2016 Reply
    • Glad you like it Kathy! And yes, I think this would freeze nicely.

      - Jenn on November 21, 2016 Reply
  • 5 stars

    I made this dish for the first time this weekend when I had company over. It’s a great dish if you’re having around 6 people. It really was foolproof and the prep wasn’t bad at all. I used a non stick sheet pan with a rim so it made clean up easy too. My guests enjoyed it and it presented very well, broiling it at the end made it look really appetizing. The timing for cooking was also perfectly correct.
    A few tips I would give someone thinking of making this are 1) use a non stick sheet pan 2) it tends to be on the sweet side so if you don’t like it sweet, I would decrease the honey by a third and increase the spice since the entire marinade also goes into the dish. I added some sweet and hot paprika but you can add some curry to make it a little more exotic. 3) You could also make your life easier and buy carrots already sliced

    - Anne G on November 7, 2016 Reply
  • 5 stars

    “Keeper recipes” are hard to come by – seems like I try lots that are just o.k. Not this one. It was delicious. The preparing in advance etc reminded me of the silver palate chicken marbella recipe (another keeper) but the citrus gives it a completely different taste. The carrots and onions were yummy as were the leftovers:) Cleaning of baking tray no problem. Perfect dish for having friends over for a somewhat casual dinner party without spending all night in the kitchen. Will definitely make again!

    - Kathy on October 30, 2016 Reply
  • 4 stars

    Delish! Followed the recipe exactly. It looked just like the photo! Served with kasha and broccoli.

    - Linda K. on October 28, 2016 Reply
  • 5 stars

    This recipe was excellent. Very flavorful. I tweeked it a bit due to preferences and availability of products: I used prunes instead of dates (don’t like dates); I used pecans instead of pistachios (couldn’t find the shelled pistachios at our store); and I used cilantro instead of parsley (forgot the parsley and had cilantro in the fridge). All of these substitutions worked out great. Also, I didn’t give myself enough time to marinate for the suggested time. I only let it sit in the marinade for 30 minutes or so (while the oven heated and I prepped other items). This worked out fine. I will make this again.

    - Savvy L on October 27, 2016 Reply
  • 5 stars

    I rarely if ever comment on a recipe online but am compelled to do so for this recipe! Absolutely wonderful! I had such faith in this recipe that I served it for a dinner party having never prepared before and it was perfection!

    Thank you Jenn for your most trustworthy culinary website! Good luck with your cookbook and trust that one is already sold!

    - Shannon on October 19, 2016 Reply
  • 4 stars

    This wasn’t a big hit in our house. I think the lemon was too overpowering for my kids. My husband and I enjoyed it but the prep and clean up is a lot. The pistachios, parsley, date and scallions were awesome sprinkled on our rice.

    - Kim on October 10, 2016 Reply
  • 5 stars

    A refreshing new chicken recipe! I made this for the a dinner party and it was beautiful and delicious! I too doubled the marinade except for only 1 1/2 t. of the red pepper flakes and it had a perfect spice and sweet balance. Everyone loved it and I was asked for the recipe…..the best compliment. I lined the pan with heavy aluminum foil so clean up was easy. I will definitely make again.

    - Debbie on October 8, 2016 Reply
  • 5 stars

    Made this for a dinner party and doubled the recipe – was easy and delicious! I put in the full amount of chilli flakes which adds the perfect amount of heat. Will definitely make this again!

    - Marnie on October 7, 2016 Reply
  • 5 stars

    Really delicious and easy and done at the exact time the recipe stated. I use half of called for amount of honey. Liked the prep the night before !

    - Jane on October 7, 2016 Reply
  • 5 stars

    I made the entire recipe for my husband and myself. The vegetables and pan sauce added good flavor to the rice served on the side. Even the leftovers were good cold. Big problem was the clean up. I did as suggested and cooked directly on the pan. Soaking over night didn’t budge some of the burned on drippings. I will definitely make this again but will cook it in a disposable aluminum pan.

    - Jill on October 6, 2016 Reply
  • 4 stars

    Great recipe. It made roast chicken an easy weeknight dinner option, rather than a daunting time consuming weekend meal. I used slightly less mustard and a little more spice as well as some smoked paprika added to the marinating chicken. The fact that everything was cooked together in one bag made cooking and clean up easy! I served this dish with roast potatoes.

    - Amita V. on October 6, 2016 Reply
  • 5 stars

    We just right now finished this grand dinner. Total yum.
    No lemons so upped the orange juice/zest
    24 hours in ziplock in refrigerator.

    - Tracy on October 6, 2016 Reply
  • 5 stars

    This was absolutley delicious and the overnight marination made for an easy meal the next night. The only change I made (since I am not a fan of dates) was to replace with dried dates and prunes. I had some gorgeous rainbow carrots which added some beautiful color to the dish. Served the dish with some papardelle noodles that soaked up the yummy juices!

    - laurie graham on October 6, 2016 Reply
  • I made this last week and it was good. For my taste, a little on the sweet side. I don’t think I’d make it again. It seemed like a lot of prep for an OK dish.

    - Nancy Melton on October 6, 2016 Reply
  • 5 stars

    I made this for the Jewish holiday and it was delicious! The addition of the pistachios added the perfect crunch and texture, and the fresh parsley at the end just brightened up the entire dish. The dates, onions, and carrots melted into almost a jam to be spread on every bite. I cut the spice a bit for the kids in our group but next time I will keep it all! Great recipe!

    - Debi R on October 6, 2016 Reply
  • 5 stars

    This chicken dish is very good. The flavors all meld together well. I used 2 breasts and 4 thighs. I made a chicken salad with the breasts–it was so flavorful that I only needed to add mayo to the chicken salad–It was delicious

    - Val on October 6, 2016 Reply
  • 5 stars

    A new favourite! For all those who want to substitute ingredients, don’t! Just try recipe as written the first time. As a picky eater who isn’t overly fond of mustard, dates, onions I loved this. The flavours all meld perfectly. This was a hit and I’ll be spreading the word. Served with my classic rice pilaf.

    - Karen Gottfried on October 6, 2016 Reply
  • 5 stars

    Absolutely delicious! Husband raved. Made exactly as written and wouldn’t change a thing. Loved the pistachios as garnish. Served with roasted broccoli and mixed rice.

    - Mindy on October 6, 2016 Reply
  • 5 stars

    I loved this! I doubled it to feed 6 adults and 2 kids, omitted the garlic and pistachios and thought it had wonderful flavor. I liked that all the prep work is done ahead of time. Will definitely make again!

    - Mary on October 6, 2016 Reply
  • 5 stars

    Made this over the weekend. Another winner. Paired it with your green beans and couscous.

    - Lee Ann on October 5, 2016 Reply
  • 5 stars

    Just made this for Rosh Hashanah and it was awesome!!! I used baby carrots to be lazy and not all of them got soft, so beware of taking that shortcut. Loved the mix of flavors and softness and crunch – and so did my guests!

    - Rachel Wizenfeld on October 5, 2016 Reply
    • Glad you enjoyed it, Rachel! And thank you for the heads up on the baby carrots — the carrots do need to be sliced thin in order to cook through :).

      - Jenn on October 5, 2016 Reply
  • 5 stars

    This is a great Rosh Hashanah recipe. We loved it.

    - Carol Pleskoff on October 3, 2016 Reply
  • Haven’t tried this yet, but to the person worried about cleaning the pan, I use non stick tin foil for this type of recipe, I even use it on my grill. It’s fantastic and I am never without it. The duller side has a non stick coating on it, we get it in Canada, it’s by Alcan and called Slide. I would try this.

    - Mel brown on October 3, 2016 Reply
  • 5 stars

    Jenn, I made this for Rosh Hashanah dinner last night with the suggested sides (awesome new feature btw!) and my family loved it. That it could all be made ahead was a bonus. Thank you for sharing all your recipes!

    - Karen on October 3, 2016 Reply
  • 3 stars

    I guess I am in the minority here, but my family did not enjoy this one. The end result was beautiful, but too sweet for our tastes. Also, the sauce was very oily which was a turn-off. I might try it again with less honey and oil and more chili flakes. I would probably also omit the dates. I love having dinner recipes that can be prepared the day before and cooked the night of, so that part was great!

    - Jamie on October 2, 2016 Reply
  • Jenn

    I’m not a fan of dates. Would dried plums work as a sub?

    - Chris Winslow on October 2, 2016 Reply
    • Yes Chris, I think that would work. Enjoy!

      - Jenn on October 3, 2016 Reply
  • can I use a roasting pan instead of a baking sheet?

    - Bridget on October 2, 2016 Reply
    • Sure Bridget, just make sure it’s large enough so there’s a little space between the chicken pieces.

      - Jenn on October 2, 2016 Reply
  • 5 stars

    what do you marinate skinless chicken breast with and how do you cook them. I need a foolproof recipe for that tnx

    - c b. on October 2, 2016 Reply
    • Hi C.B., you may enjoy this easy marinade for these boneless, skinless chicken breasts.

      - Jenn on October 2, 2016 Reply
  • Hi.
    This recipe sounds great! Can you please explain why chicken breasts won’t work? It’s odd, but my family won’t eat chicken on a bone.
    Thanks!
    Lisa

    - Lisa on October 1, 2016 Reply
    • Hi Lisa, Sure, there are several reasons. First, as a rule, I never marinate boneless skinless chicken breasts in acidic ingredients — I find it changes their texture and makes them a bit leathery (because they are so lean). Second, boneless breasts would cook in a third of the time, so you’d need to take them out and let the vegetables continue cooking. And finally, the skin on the chicken releases a lot of fat and flavor, which bastes the chicken and vegetables and makes them extra delicious. You certainly could make the dish with boneless skinless breasts (provided you take them out of the oven early)…I just don’t think the finished dish would be nearly as good. Another option would be to cook the breasts on the bone, let them cool, then pull the meat off the bone, discard the skin, and reheat. That’s actually how I serve it to my kids. Hope that helps!

      - Jenn on October 1, 2016 Reply
      • Thanks so much! I’m going to try it as you suggested!

        - Lisa on October 1, 2016 Reply
  • Hello,
    1,022 calories per serving sounds like a lot. Is it possible that was a mistake or a typo?
    Thanks,
    Carol

    - Carol on September 30, 2016 Reply
    • Hi Carol, I know it does seem like a lot but keep in mind that it’s a main course and side dish in one — and also that number includes the chicken skin, which adds a lot of fat and calories.

      - Jenn on October 1, 2016 Reply
  • This recipe looks great,however can you use just boneless skinless chicken breasts?

    - Felice on September 30, 2016 Reply
    • You really can’t on this one, Felice. Sorry!

      - Jenn on September 30, 2016 Reply
  • Is there something else I can substitute the whole grain mustard with? I have regular mustard and dijon. Thanks in advance Jenn!

    - Rejani Rajan on September 29, 2016 Reply
    • Hi Renjani, I think Dijon mustard would work just fine here. Enjoy!

      - Jenn on September 30, 2016 Reply
  • I want make this recipe for a week-end outing. I thought I could make it the day I leave and then serve it the next night. Is it okay to marinade the chicken and veggies for 2 days?

    - Marsha Wadsworth on September 29, 2016 Reply
    • Sure Marsha, that should work just fine. Hope everyone enjoys!

      - Jenn on September 29, 2016 Reply
  • Hi Jenn,
    I’m not a honey fan. Can you suggest a substitute that will work? Thanks.

    - Diana Teasland on September 29, 2016 Reply
    • Hi Diana, I think brown sugar or maple syrup would both work well.

      - Jenn on September 29, 2016 Reply
  • I would like to make this but how do you clean the sheet pan after you have cooked the dish?

    - David on September 29, 2016 Reply
  • This looks wonderful! Could one line the baking pan with foil for easier clean-up?

    - Jamie on September 29, 2016 Reply
    • Hi Jamie, I’d be hesitant to line the pan with foil because there’s so much honey in the marinade — I think the vegetables will stick. Sorry!

      - Jenn on September 29, 2016 Reply
      • 5 stars

        I wonder if parchment paper would work OK…what do you think Jenn? I often use it in sheet pan meals. I have some very nasty-looking sheet pans I save for roasting, and scrub them with steel wool.

        - dee on September 29, 2016 Reply
        • Hi Dee, I haven’t tried this with parchment paper, but I wouldn’t suggest it. I think it might get too wet and not necessarily keep the pan from getting dirty. If you do try it with parchment, I’d love to know how it does.

          - Jenn on September 30, 2016 Reply
  • Hi Jenn, I want to make this for a dinner party for 14! Pls clarify I am doing marinade a day before but don’t bake until I’m close to serving? Thanks! Laura

    - Laura S on September 29, 2016 Reply
    • Hi Laura, Yes, that’s correct! You marinate everything starting the day before, then bake right before serving.

      - Jenn on September 29, 2016 Reply
  • Looks amazing! Can boneless chicken breasts be used in this recipe? Would the cooking time be changed?

    - Paula on September 29, 2016 Reply
    • Unfortunately Paula, they won’t work well in this recipe– sorry!

      - Jenn on September 30, 2016 Reply
  • This looks great! One question, though: in the nutrition information, the calorie count and fat amount seem unexpectedly high per serving. Is something off with them?

    - Erin on September 28, 2016 Reply
    • Hi Erin, This dish is definitely an indulgence, but the nutritional information is correct. Chicken with the skin on definitely ups the calorie and fat count, but is so delicious! That said, feel free to remove the skin before serving to lower the calories and fat.

      - Jenn on September 28, 2016 Reply

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