Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios

Tested & Perfected Recipes

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.

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, 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!

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.

How to make Sweet & Spicy roast chicken


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.


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Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios

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.

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


  • 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. 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.

Pair with

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

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.

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Reviews & Comments

  • Hi Jen,

    This sounds fabulous! My husband does not like thyme. Can I substitute another herb? Would rosemary work?

    • — Laurie R. on October 6, 2020
    • Reply
    • Sure — hope you enjoy!

      • — Jenn on October 7, 2020
      • Reply
  • This looks delish and I’m planning to make it, but the calorie count is off. As written, it’s about 670 calories per serving, not 1,000+ (at 6 servings per recipe). I’d reduce the amount of olive oil to 3 T., dates to 1/2 cup, and honey to 4 T., to lighten it further.

    • — Hannah on October 5, 2020
    • Reply
    • Hi Hannah, Thanks for your note. Because I’m not a nutritionist, I use an online tool to calculate the nutritional information for the blog. When I plugged in the ingredients for this recipe, those were the results. I just double-checked it and am getting the same numbers. (I have included the scallions and pistachios in my calculations.) Regardless, hope you enjoy if you make it!

      • — Jenn on October 6, 2020
      • Reply
      • Thanks, Jenn. I used the verywellfit calculator: verywellfit.com.
        LOVE your recipes, thanks!

        • — Hannah on October 6, 2020
        • Reply
  • This is another delicious recipe from Jenn, one that will be repeated often for my family. I baked mine in the bottom part of my broiler pan, and like other reviewers noted, I lined it with foil. I did not have any problem with the carrots or any other ingredients sticking — I think I may have added a little extra orange juice than called for in the recipe — so perhaps that helped. Also after cooking for 40 minutes at 425 degrees, my chicken was done and nicely browned so there was no need to broil it. I don’t like nuts, so I didn’t include the pistachios. Also, while the recipe was marinating, I had neatly sliced up some scallions to add as a garnish before serving, but when I took the dish out of the oven it smelled so delicious and we were all so hungry, that I completely forgot about the scallions. No matter, the meal was delicious without any garnish. Thanks Jenn, for another outstanding recipe.

    • — NPD on October 1, 2020
    • Reply
  • I thought the marinade was wonderful. I felt that the carrots and dates were way to much. I would make the marinade and do the onions and a few carrots and dates for flavor and omit most of the carrots and dates

    • — Joan Nathan on September 30, 2020
    • Reply
    • LOL, next time I make this recipe, I’m going to add more carrots and dates. Each to his own…

      • — NPD on October 1, 2020
      • Reply
  • I just hosted my first Rosh Hashanah dinner and made this. It was delicious. I loved that I could prep it the day before. Unfortunately everyone loved it so much, I don’t have any leftovers. This will definitely be part of our new tradition. I also made your matzah ball soup and apple crisp. In the past year, we’ve hosted Christmas, Rosh Hashanah, Passover & Thanksgiving all for the first time and I’ve used your recipes for all of these because they have never disappointed. I love that I can make them for the first time with company and trust that they will be delicious. I just ordered your cookbook and it will be here tomorrow! Can’t wait to try the chocolate cake for my godmother’s birthday this weekend.

    • — Pam on September 21, 2020
    • Reply
    • Glad you’ve had success with all the recipes, Pam (and thanks for your support with the cookbook)! 🙂

      • — Jenn on September 21, 2020
      • Reply
  • I made this for Rosh Hashana dinner. It was the highlight of the evening meal!
    Just the right mixture of sweet and spicy.
    I don’t believe I ever received such complements from “my gang”
    We continued to enjoy the left overs (made lots intentionally) the following day!
    Thank you!
    I passed it on to my sister already

    • — Phoebe Israel on September 20, 2020
    • Reply
  • Happy New Year, Jen. I am making this for my family. What pieces do you sugggest I make for a family of 6 to show a fabulous presentation to show off for 1st RH dinner. I’m not jewish so I do break fast. Doing this for my mom in law. Making your entire dinner suggestion and need advice. Thank you

    • — Cynthia Taffet on September 14, 2020
    • Reply
    • Hi Cynthia, This recipe serves up to 6 so I’d just stick with it and use the chicken pieces mentioned (thighs, drumsticks, and breasts). It will make a really pretty presentation — hope everyone enjoys! 🙂

      • — Jenn on September 15, 2020
      • Reply
      • Jen –

        The dinner was a hit! I love your recipes. I’ve made many (plus I have your cookbook) Thanks again for putting my fears at ease!
        A fan- Cynthia Taffet

        • — Cynthia Taffet on September 23, 2020
        • Reply
        • So glad it came out nicely! 💗

          • — Jenn on September 23, 2020
          • Reply
  • Can I just use bone-in chicken thighs for the recipe and no other chicken parts? Thanks!

    • — Judy on September 6, 2020
    • Reply
    • Sure – hope you enjoy!

      • — Jenn on September 7, 2020
      • Reply
  • Shoot I just realized I forgot the garnish. Next time! Another great recipe. The thighs I bought had a really heavy layer of skin, so I removed it, and there was no need to broil/brown the chicken at the end. I love to spoil my husband with homemade meals, and we both really enjoyed this dinner last night!

    • — May on August 3, 2020
    • Reply
  • I made this tonight for the first time. It has been the best dinner that I have made in the last month and my husband loved it too. The flavors and textures were great! I will make it again!
    I did have a few questions:
    1. Do you think I could use boneless thighs and breasts?
    2. Curious as to why we shouldn’t line the pan with foil
    3. The sauce was fatty and I was wondering if this could be cooked a day in advance and then skim the fat off the sauce and reheated.
    Thanks again for a wonderful recipe!

    • — Bea on April 12, 2020
    • Reply
    • Hi Bea, So glad you enjoyed this! In answer to your questions:
      1. I don’t recommend using boneless breasts here. Regarding using the boneless thighs, although I think this is best with bone-in chicken, you may be able to get away with boneless thighs because they have more fat/moisture. I would maintain the recipe, but check the chicken about 10 minutes before the recipe is done to see if it is fully cooked. If it is, remove it from the baking sheet and let the remaining ingredients roast for 10 more minutes.

      2. I found the onions and carrots stuck to foil, but other readers have said that they used it with good results. If you’d like, you could use parchment paper without any issues.

      3. I think this dish is best right out of the oven.

      Hope that helps!

      • — Jenn on April 13, 2020
      • Reply
  • Hi Jenn, I’m marinsting this right now for tomorrow night. How come I shouldn’t line the pan with foil?

    • — Serena on April 6, 2020
    • Reply
    • Hi Serena, I’ve had issues with sticking. Hope you enjoy! 🙂

      • — Jenn on April 6, 2020
      • Reply
      • Reynolds no stick foil in unbelievable
        Can get big rolls on Amazon

        • — Carol on October 3, 2020
        • Reply
  • Can i prepare this Thursday early morning and let marinate until cooking Friday late evening? Or is that too long to sit in the citrus and/or red pepper?

    • — Adrienne on February 4, 2020
    • Reply
    • Sure, Adrienne, that will work. Because the chicken is cooked on the bone, the lemon juice will not make the chicken tough. Hope you enjoy!

      • — Jenn on February 4, 2020
      • Reply
  • I thought marinaded the chicken in lemon juice for that long would render the chicken rubbery because of the acidic nature of the lemon – can you explain.

    • — Sara on February 3, 2020
    • Reply
    • Hi Sara, that is the case when you use boneless chicken breasts, but it’s not a problem with bone-in chicken. Hope that clarifies!

      • — Jenn on February 4, 2020
      • Reply
  • Thank you for this wonderful recipe which I have made many, many times. I actually used boneless, skinless thighs and had to substitute sunflower seeds for the pistachio nuts due to my son’s nut allergy. It is known in my family as my best chicken recipe. It’s always outstanding.

    • — LisaMaria on February 3, 2020
    • Reply
  • This recipe makes a delicious dish. The marinade actually flavors the meat and the chicken is very moist. It looks great on the plate with the crispy skin even though we pull it off before we eat the meat. I love the recipes on this blog. I was too hungry to take a pic. Next time…

    • — PFrankie on January 4, 2020
    • Reply
  • Doubled the recipe on two sheets for a larger gathering and it was a hit. Prepared it the day before and was able to participate in the gathering by only needing to rotate the chicken every so often. Great combination of flavours.

    • — Gail on December 28, 2019
    • Reply
  • Can I make without skin? Feel the sauce will be oily.

    • — Nancy on December 16, 2019
    • Reply
    • Hi Nancy, I’d keep the skin on while he chicken is baking, but feel free to remove it before serving. Hope you enjoy!

      • — Jenn on December 18, 2019
      • Reply
  • This dish was 5 star tasty! The marinade infuses the chicken with flavor like few others I have tried. This will become a staple at our house— marinated for 18 hours and it was well worth it.

    • — Pam Franklin on December 16, 2019
    • Reply
  • Hi Jenn
    I’m making this for a dinner party for eight so I’ll be doubling the recipe. Should I roast the chicken in two sheet pans rotating the pans or one large roasting pan. I’m concerned the one large roasting pans will not allow the chicken skin to brown. Thanks

    • — Lynn on December 14, 2019
    • Reply
    • Hi Lynn, Definitely two pans. Hope everyone enjoys!

      • — Jenn on December 14, 2019
      • Reply
  • Can you tell me the brand sheet pan you use please? I need to replace mine because they buckle if the oven is really hot. Thank you.

    • — Diana on December 12, 2019
    • Reply
    • Hi Diana, I really like these by USA Bakeware. Hope that helps!

      • — Jenn on December 12, 2019
      • Reply
  • Hi. I crave spicy food, but I’m considering making this for someone who dislikes it as much as I love it. Do you think halving the crushed red pepper would still give it some flavor, but not convey much heat? Thanks!
    (Or I could try the Marbella recipe and not worry about heat. Which do you think is the more special dish?)

    • — Kay on December 10, 2019
    • Reply
    • I think that would work well, Kay – you could even omit it and the dish would still be delish. 🙂

      • — Jenn on December 11, 2019
      • Reply
  • Hi Jen! I can’t tell you how much I love all your recipes and your cookbook!! You have saved countless times and I don’t stress because I can rely on you😊. Can I marinade this on Monday to serve on Friday? I’m out of town the whole week and back the evening before we have company on Friday.

    • — Vicky on December 4, 2019
    • Reply
    • So glad you like the recipes, Vicky! 🙂 I think you could get away with making the marinade on Monday but it’s definitely pushing it a bit. You won’t be marinating the chicken in it that whole time, correct? While I’ve never done this, you could also make the marinade, add the chicken, and freeze it while you’re away. Whichever route you decide to go, I hope you enjoy it!

      • — Jenn on December 5, 2019
      • Reply
  • I am planning to make this in a few weeks for six adults. I’m nervous that if I use assorted chicken pieces that chicken breasts will be too big….wouldn’t they take longer to cook than the thighs do? Will they look too big on the platter? Would it be weird to only have two breasts and the rest thighs? I’m debating whether I should just do all thighs, 1/2 thighs and 1/2 drumsticks. or…..6 chicken breasts. I know it will be delicious, I’m just trying to guess what the guests would prefer and what will make the prettiest presentation. Thanks Jenn. Your recipes are always delicious!

    • — Roberta Roth on November 10, 2019
    • Reply
    • Hi Roberta, although the chicken breasts are much larger than other chicken pieces because they are white meat, they don’t need as much time as you would think. Bottom line is they all bake in the same amount of time. I don’t think the breasts will look too big on the platter but if you are concerned about that, feel free to stick with smaller chicken parts. Hope that helps and everyone enjoys!

      • — Jenn on November 12, 2019
      • Reply
      • Thanks Jen! It was delicious, easy and our guests seemed to love it. Next time I will probably not use chicken breasts. They were too large for one person, so it was awkward when guests were serving themselves. The thighs were perfectLy sized. Thanks for a great recipe and for all the tips. I can always count on your recipes to be crowd pleasers. You’re the best.

        • — Roberta on November 23, 2019
        • Reply
        • So glad it was a hit! 🙂

          • — Jenn on November 23, 2019
          • Reply
        • I often cut the breasts in half, swirl the halves around in whatever sauce it cooked in, and serve them up on the platter with the other parts. I find that works well and it still looks appealing.

          • — Mo on December 12, 2019
          • Reply
  • I made this for Rosh Hashanah dinner. It was super easy and convenient to make ahead and just pop in the oven for dinner before the service. It came out beautiful and everyone loved it! This is my new favorite Jewish Holiday chicken!

    • — Allyson Spielman on November 9, 2019
    • Reply
    • Hi Jenn,

      Is it possible to make this same recipe with bone in chicken breast only?

      Thanks so much!

      • — Zara on March 31, 2020
      • Reply
      • Sure, Zara, that’s perfectly fine. Hope you enjoy!

        • — Jenn on April 1, 2020
        • Reply
  • Hi Jenn
    What sort of salad would pair nicely with this chicken recipe? I’m making it for the first time this weekend. Thank you!

    • — Del on October 5, 2019
    • Reply
    • Hi Del, If you’re open to a grain salad, this would pair nicely with this Warm Couscous Salad. If you’d prefer a green salad, you could consider this one. Hope that helps and that you enjoy whatever you make!

      • — Jenn on October 6, 2019
      • Reply
      • Hi Jenn! Thank you for your quick reply and perfect recommendation! I did make the couscous salad and it paired very well with the roast chicken. I’m so glad I had asked for your opinion because I was initially planning to make your Perfect Couscous (not quite as fancy for our CanadianThanksgiving!). The chicken was moist and flavorful. I followed your recipe closely as I rely on your expertise and experience in every one of your recipes (I am a huge fan!). I also made your roasted Brussels sprouts, so tasty. I have to admit though that I always have to chuckle at myself because I take SO much longer to make your recipes than shown in your “Prep Time” 😂

        • — Del on October 20, 2019
        • Reply
  • I was wondering if this recipe can be made in a crock pot, once all ingredients are put together and marinated? I’ve assembed everything and put into a plastic covererd bowl instead of the gallon zip bag (since it wouldn’t all fit). I’m sure the results would be different, but do you think it would work?

    • — Debbie on October 1, 2019
    • Reply
    • Hi Debbie, I don’t have experience with a slow cooker but I suspect it would work — these tips may help you convert the recipe. That said, it won’t get the nice crispy skin that it would get in the oven which makes it very appealing. Please LMK how it turns out if you try it!

      • — Jenn on October 1, 2019
      • Reply
  • I made the chicken and it was delicious, but I have several questions. I am unclear about how to handle the sauce. Do you serve it in a separate bowl to be used like gravy or put it on the platter with the chicken and have guests spoon the sauce from the platter onto the chicken on their plate. Also, what size ziploc bag do you use to marinate 4 pounds of chicken and what size rimmed sheet pan do you use to bake? Finally, the skin started to burn on some of the pieces (especially breasts) with about 10 minutes left in the cooking time. Should I try cooking it at 400 instead of 425?

    Thanks very much!

    • — Lyn on September 30, 2019
    • Reply
    • Hi Lyn, tackling your questions one by one: I serve the chicken and the sauce together on the same platter but feel free to separate the two if you’d prefer. And I use 1-gallon ziploc bags for marinating. If you can’t fit all of the chicken pieces in one, just divide the ingredients and marinade into 2 bags. The baking sheet is 13×18 inches. And yes, feel free to turn the oven down to 400 degrees if you’re finding the skin is burning before the chicken is cooked through. (Or you can keep the temp at 425 and just lay a piece of foil loosely on top of the chicken if the skin is browning more than you’d like. Hope that helps!

      • — Jenn on October 1, 2019
      • Reply
  • I’m planning on using cornish hens, each about 2.3 lbs. Do you suggest I halve them and then marinate them following the recipe?

    • — Sara Smolover on September 28, 2019
    • Reply
    • Sure, Sara, that should work. Please LMK how they turn out!

      • — Jenn on September 30, 2019
      • Reply
  • I threw everything together on Sunday night. After a tough day at work on Monday, I came home put this in the oven, then my Monday night was transformed into what felt like I was dining in a fine restaurant. It was that special. I also made your perfect couscous to go with it. Your recipes never fail to make my day better.

    • — Trudy Black on September 27, 2019
    • Reply
    • 💗

      • — Jenn on September 27, 2019
      • Reply
  • I love the sound of this recipe. Is it possible to make it using boneless chicken breasts? How would you adjust the cooking time. Thank you.

    • — Orit Wechsler Kastner on September 23, 2019
    • Reply
    • Hi Orit, Unfortunately, this isn’t the best recipe for boneless breasts – sorry!

      • — Jenn on September 24, 2019
      • Reply
  • One of my guests is bringing her “famous” sautéed carrots and onions. Is there a vegetable I can substitute for the carrots in this recipe? I said YES to her offer before deciding this would be my entree! Thanks.

    • — Judy on September 21, 2019
    • Reply
    • Hi Judy, I think sweet potatoes would work really well.

      • — Jenn on September 21, 2019
      • Reply
  • Hi,
    I will be making this recipe for about 20 people. Can you provide me with the correct about of ingredients for that many people, please? thanks.

    • — Candace Rejayan on September 19, 2019
    • Reply
    • Hi Candace, To serve 20, I’d just multiply all the ingredients by 3 or 3.5. Hope everyone enjoys! 🙂

      • — Jenn on September 20, 2019
      • Reply
  • The first time I made this outstanding chicken dish there was too much liquid for the sheet pan and it dripped in the oven. Can this recipe be made in a throw away aluminum pan instead?

    • — Paula on August 31, 2019
    • Reply
    • Sure, Paula – that should work.

      • — Jenn on August 31, 2019
      • Reply
  • LOVE!! This is my go-to for guests – ALWAYS a hit! My tendency is to go heavier on the zest and lemon/orange juices. For 4 of us, I make it with 4-5 skinless/boneless chicken breasts (cut in half for more more manageable portions) and serve it with simple sides of brown rice and green beans, with a Riesling to wash it down and a flourless lemon almond cake for dessert. Plus, all the prep ahead of time means I can visit in peace with my guests before dinner and later have the easiest post dinner clean-up. Only drawback? – we rarely have leftovers to enjoy the next day.

    • — anna ess on July 25, 2019
    • Reply
  • Hi Jenn,
    This is a fabulous recipe, one I’ve made several times now and always to rave reviews! Just like all the recipes of yours that I’ve tried, and I’ve tried a lot of them, from the website and your cookbook.
    I plan to make double the recipe over the weekend and wonder if I could take a portion of the marinade and use it with tofu as there are a few vegetarians in the family. If so, do you think it’s best baked in the oven, pan fry it or even a combination of the two? Any advice would be appreciated. Thanks!

    • — Barbara on July 18, 2019
    • Reply
    • So glad you like this Barbara! I don’t have any experience with tofu, but I do know that it’s great at soaking up marinades so I think it would work nicely. I just looked up the best way to cook tofu and I like the sound of this method that uses both the stove and the oven. (Keep in mind I haven’t tried it myself.) Hope that helps and that everyone enjoys!

      • — Jenn on July 19, 2019
      • Reply
      • We love it! Thanks so much for the link for the tofu. In the end, the vegetarians weren’t able to make it. I do want to thank you for the quick response and I will certainly keep your reply handy. All the dishes I made yesterday were from your site and book and everyone liked it all. I’d certainly buy book number two if you publish it one day. Thanks again!

        • — Barbara on July 22, 2019
        • Reply
        • So glad everything turned out nicely! 🙂

          • — Jenn on July 23, 2019
          • Reply
      • Hi Jenn, could this recipe be made with spatchcocked chickens laid flat to bake? Would it need longer to cook?

        Also how would you suggest serving? Thanks s lot! Christine

        • — Christine on October 10, 2019
        • Reply
        • Hi Christine, I do think you could use a spatchcocked chicken here. Bake time will be longer. I would guesstimate about an hour plus, but your best bet is to rely on a meat thermometer – remove the chicken from the oven when the temperature reaches 160°F). Hope that helps and please let me know how it turns out!

          • — Jenn on October 10, 2019
          • Reply
  • Hi. Instead of using bone in chicken pieces, could I use boneless skinless chicken thighs and marinate them for six hours minus the oil and then cook the thighs in the frying pan for 10 minutes and then add the marinade and veggies to the chicken in the frying pan and cook everything in the frying pan for about 35 minutes and mix in a bit of the marinade with some cornstarch to thicken? I know I wouldn’t get the nice roasted taste of the carrots but other than that, do you think it would work?

    • — Lesley on April 28, 2019
    • Reply
    • Hi Lesley, Unfortunately I don’t think it will work in terms of getting a result similar to mine. Sorry!

      • — Jenn on May 4, 2019
      • Reply
  • Jen, I’m bringing this to a friend’s Easter dinner and won’t be able to tie up their oven to cook this. Would you think I can cook it the day before and then just reheat it at their house before serving. Any advice as to reheating time and temperature? Thank you

    • — Ilene on April 14, 2019
    • Reply
    • Hi Ilene, I think that’s doable. When you prepare it at home, skip the broiling step at the end. When you arrive at your friend’s house, reheat, covered with foil, in a 325-degree for about 20 minutes or until heated through, then stick it under the broiler as the recipe indicates to crisp up the skin. Hope everyone enjoys! 🙂

      • — Jenn on April 15, 2019
      • Reply
  • Husband and I loved the flavors! I cut the honey from 6 to 4 TB and found the balance of citrus and sweetness fine. Next time I’ll increase the marinade by half so there is more sauce left over. With just the two of us I had enough for a second meal – shredded the extra chicken into the veggies and served over mashed potatoes. Additional leftover chicken (4 lbs is a lot 🙂 used for chicken salad.

    Jenn’s French green bean recipe is a nice side dish with this. I sauteed raw shelled pistachios with the beans instead of the chicken.

    • — Andrea on April 2, 2019
    • Reply
  • I want to try this recipe, it looks delicious!

    Would it ruin the recipe to omit the mustard?

    Also, how would you recommend cooking with boneless chicken thighs?

    • — Bonnie K on April 2, 2019
    • Reply
    • Hi Bonnie, I like the flavor that the mustard adds to the marinade, but one or two readers have commented that they’ve cut back on or omitted the mustard and have been happy with the results. And regarding using the thighs, although I think this is best with bone-in chicken, you may be able to get away with boneless thighs because they have more fat/moisture. I would maintain the recipe, but check the chicken about 10 minutes before the recipe is done to see if it is fully cooked. If it is, remove it from the baking sheet and let the remaining ingredients roast for 10 more minutes. Hope you enjoy!

      • — Jenn on April 2, 2019
      • Reply
  • Forgot to ask if you think this would go well with a simple green salad? With a lemon basil vinaigrette? Or would the flavors compete. Trying not to spend time in kitchen, away from our company.

    • — Mary on January 29, 2019
    • Reply
    • I think that would work well and that the flavors will complement the chicken nicely.

      • — Jenn on January 29, 2019
      • Reply
  • I plan to make this for company on Thursday. Daring….but I’m that confident in your recipes! Is there a brand of chicken you prefer (I live in Baltimore)? How important is it to get a variety of pieces? Also, what are your favorite “healthy” appetizers? Thank you for sharing your recipes and for your cookbook!

    • — Mary on January 29, 2019
    • Reply
    • Hi Mary, I’m not overly loyal to one brand, but often buy Perdue chicken as that what my store carries. I like this with a variety of chicken pieces as then you’ve got something to appeal to everyone, but if you prefer one chicken piece over another, it’s fine to go with that one. In terms of healthy appetizers, some options that come to mind are these salmon cakes, and this herbed cottage cheese spread. Hope that helps and that you have a nice dinner!

      • — Jenn on January 29, 2019
      • Reply
  • This was amazing. I used all bone-in (skin removed for health reasons) chicken thighs. Thank you.

    • — Susan on January 27, 2019
    • Reply
  • Wow! This was absolutely delicious! I didn’t have lemon on hand so used lime and omitted the mustard since I’m not a fan… so easy and so yummy! I expected the chicken to be good but the onions and carrots are addictive. Definitely making it again.

    In general I absolutely love your recipes. They are reliably excellent and easy to follow. I feel confident experimenting with new flavors and dishes and my family asks if they are one of your recipes before trying something new. Thanks so much for sharing them on your website and cookbook.

    • — JoAnn on January 20, 2019
    • Reply
    • ❤️

      • — Jenn on January 20, 2019
      • Reply
  • Do you think sliced prunes could be subbed for the dates without altering the flavor or texture of the dish? This isn’t chicken marbella which typically is made with prunes, but it’s similar.

    • — Sadie on January 9, 2019
    • Reply
    • Sure, Sadie, I think prunes would work nicely here. Enjoy!

      • — Jenn on January 9, 2019
      • Reply
  • Hi Jennifer,
    I made this recipe last night and it was delicious. My husband also loved it. Will definitely make it again. I do have a question about the 425 temp tho. I wondered if my oven was too hot. I didn’t need to broil as after 40 min everything was done and we temped the chicken to about 180 Wondering why you suggest no foil in the pan? was that because the onions and carrots need to carmalize? What about using non stick foil? My enamel pan that came with the oven was very difficult to clean Thanks for your reply

    • — Donna on January 2, 2019
    • Reply
    • Hi Donna, I only broil it to quickly crisp the skin so I think your oven is fine. I found the onions and carrots stuck to foil, but other readers have said that they used it with good results. I think you could use parchment paper without any issues.

      • — Jenn on January 2, 2019
      • Reply
  • My mom has made me many Jenn recipes, but this one most recently. We worship Jenn. She is our idol, mother goddess, chieftain, alpha, omega, beginning and end. THANK YOU JENN, GOD BLESS AMERICA

    • — Kassia on December 23, 2018
    • Reply
    • ❤️

      • — Jenn on December 23, 2018
      • Reply
  • Having this Sunday for late Hanukah party. Don’t see oven temp for roasting for 40-45 min and a few minutes under broiler. What temp should my oven be, please?

    Cheryl B.

    • — Cheryl B. on December 7, 2018
    • Reply
    • Hi Cheryl, It’s in the middle of the recipe – 425°F. Hope you enjoy it!

      • — Jenn on December 8, 2018
      • Reply
  • This is a keeper that is definitely going into the rotation. I cooked for 30 minutes at 425 and then 20 minutes with convection to get the crispy skin without risking burning under the broiler. Made couscous with homemade chicken stock to accompany. The only change I made to the recipe was using agave syrup instead of honey. An excellent dish.

    • — Dulcie on December 3, 2018
    • Reply
  • this recipe is AMAZING i loved it so much. my only issue is my personal dislike of eating bone-in chicken. can anyone recommend cooking instructions if i were to make it w boneless thighs??

    • — stephanie on November 26, 2018
    • Reply
    • Hi Stephanie, Glad you enjoyed it! Although I think this is best with bone-in chicken, you may be able to get away with boneless thighs because they have more fat/moisture. I would maintain the recipe, but check the chicken about 10 minutes before the recipe is done to see if it is fully cooked. If it is, remove it from the baking sheet and let the remaining ingredients roast for 10 more minutes.

      • — Jenn on November 27, 2018
      • Reply
  • Hi Jenn,
    Thank you very much for this awesome recipe. I tried it last night for our Anniversary dinner and came out really well. Akhi and I loved it 😍. I used whole chicken instead and put half of a lemon inside it
    Thanks again

    • — Ash on November 22, 2018
    • Reply
  • 2 questions:
    1: Can I used crushed whole mustard seeds in place of whole grain mustard, and if so, how much?

    2: What’s the rationale for not lining the sheet pan with foil?

    • — Ryelle on November 13, 2018
    • Reply
    • Hi Ryelle, I wouldn’t recommend using crushed mustard seeds in place of the mustard here – sorry! And regarding the foil, I’d been nervous to use foil here because of the honey, but many readers have used nonstick foil with success so think it’s fine. Enjoy!

      • — Jenn on November 13, 2018
      • Reply
  • When I make chicken marbella for company, I often make it ahead, bake it, freeze it and then just reheat when it’s time to eat it. Would that work with this recipe?

    • — Jane Simon on November 11, 2018
    • Reply
    • Hi Jane, I haven’t frozen this, but I think it would work. 🙂

      • — Jenn on November 12, 2018
      • Reply
      • Thanks! I’ll let you know how it works.

        • — Jane Simon on November 20, 2018
        • Reply
  • The chicken turned out perfectly and very delicious. My children love it!

    • — Nhutrang on November 8, 2018
    • Reply
  • I have made several times and it’s wonderful! Will be serving it to guests tomorrow evening for an informal dinner party. Do you have a wine suggestion?

    • — Canadian Cook on November 8, 2018
    • Reply
    • Hi, glad you like this! If you’d like to go with white, I think a chardonnay would be nice. If you’re going red, the dish would pair nicely with a pinot noir

      • — Jenn on November 9, 2018
      • Reply
  • OMG WONDERFUL RECIPE!! I’ve made this for 6 people and they raved how awesome it was! Your taste buds are hit in every direction possible!! I cook a lot and this stands out against everything else and not to toot my own horn but I am a great cook. I’ve made this recipe 3 times already and I just made it once again this time doubled everything and I hope it comes out the same way PERFECTLY and UNBELIEVABLE TASTE taking your taste buds in every direction! Good Job To This Chef!!

  • Hi Jenn, I made this dish twice before. This time, I decreased the red pepper flakes by half. I’m something of a “wuss” when it comes to heat and food! I served it with rice. The second time, I made it exactly as is written, and served it with couscous. Perfect! This time: I made changes in order to meet some current diet restrictions. I doubled the marinade, and roasted in a 13 x 9 pan. I added halved Brussels sprouts 3/4 cup, Broccoli flowerettes3/4 cup, and 1 cup small, halved Mushrooms. All were marinated with chicken EXCEPT mushrooms. Everything else was as written. I didn’t really miss the starch sides, and loved the veggies!

    • — Cyndi Hilton-Geary
    • Reply
  • Just found this site and recipes looks awesome. Can I use butternut squash instead of or as well as carrots?

    • Sure, Antonia – I think that’d work well. 🙂

  • Jenn,
    I made this for the second time and it was another huge hit. My holiday menu had this dish, your brisket atop onion recipe, your balsamic honey brussel sprouts, and honey cake. Needless to say, I rave about your recipes and book any chance I can get. Thank you for making creative, delicious cooking so much fun.

  • Hi Jen, I accidentally left out carrots, onions and dates from marinade. I marinated the chicken overnight. Is there way to rectify this? I love your blog and bought your book. Thank you for many wonderful recipes!

    • Hi Elena, Totally fine to just add the carrots, onions and dates right before cooking. Hope that helps!

      • Thank you for your reply, Jennifer. It came out great! New family favorite! I skipped the dates, but otherwise followed the recipe. Added carrots and onions about 2 hours before cooking (misread the instructions by mistake) and it was still delicious!

  • Delicious!

  • My concern about marinating chicken in lemon juice for such a long period of time is that the acidity makes the chicken rubbery. I’ve had this experience , when I’ve made chicken off the bone . Any thoughts?

    • Hi Sara, I have that same issue with boneless chicken breasts but here the chicken is cooked on the bone so you won’t have that problem. Hope you enjoy it if you try it!

  • I’d like to make this recipe this weekend and serve it next weekend. Can I freeze the chicken in the marinade and cook before serving?

    • Sure, Renee, I think that should work. Hope you enjoy!

  • This just didn’t quite work for us.

    It was fine, but nothing special. I’m not a good enough cook to say what was missing, but it felt like something was omitted.

  • I made this for a dinner party for 8 and it was a HUGE success. I chose this because most of the prep could be done the day before so my tiny kitchen wasn’t cluttered with pots and pans! I also knew I could serve this without testing it out before as your recipes have NEVER failed me and this passed the test. I had a couple from Spain who were new to Boston and they said not only was it the best dish they have tasted so far but it reminded them of a Morrocan dish from home. I used bone in thighs for portion control so I could plate the dishes easily to my guests as they sat down to dinner. I served with couscous (perfect for thighs to rest on) and your arugula salad. I am happy I doubled the recipe as I am now enjoying the leftovers immensely.

  • Can I substitute dried figs for the dates? Would it be too sweet?

    • I think that should be fine, Jenna. Enjoy!

  • This dish was incredible! I was looking for something to serve for Easter dinner that was not turkey or ham. Decided to give this a try. Everyone absolutely loved it. I served it with couscous and steamed carrots. The sauce was amazing – I had three servings of couscous just to soak up the sauce. Will definitely make this again.

  • I just made this for company and they liked it. My husband really loved it, me too. I followed your recipe and found it to be such a great make ahead meal. I especially loved the toppings, and the presentation was lovely. I made the green beans and served it with brown basmati rice. I will make it a lot. I love your recipes!

    • — Julie warshauer
    • Reply
  • I couldn’t find the right chicken for this recipe so I bought a 4 lb package of thighs (with skin). Will the cook time be the same? Thank you! Really looking forward to making this.

    • Hi Carol, are the thighs bone-in? If so, they would cook for the same amount of time. Hope you enjoy!

      • Yes, they’re bone-in. Thank you for writing back so quickly. I’ll marinate tonight and cook tomorrow. I’m sure they’ll be amazing!

  • Marinaded overnight and had it for dinner last night with some smashed red potatoes. OMG this is fingerpicking good. I added more crushed red pepper as I like spicy and this was the perfect combination of sweet (but not sickly sweet) and spicy. Thank you for another amazing recipe!

  • Hi Jenn! Thanks so much for your amazing, flawless recipes. I’m looking for a great roast chicken for Passover. I typically make Marbella, but would love to try something new. There are a lot of restrictions for my dish – no dairy, nothing too sweet (as not to compete with the tsimmes) and no rosemary or sage can be used. Is this a good alternative? How spicy does it end up? Hoping to make something the preschoolers at the table will eat. Finally, will this work without skin if I don’t broil at the end? If you have other Passover recs, I’d love them! Thanks so much! – Marissa

    • Hi Marissa, this is definitely a nice alternative to Chicken Marbella. It has a nice balance between sweet and savory; If you’re concerned about it being too sweet and competing with the tsimmes, you could cut the honey back just a bit. Regarding using skinless bone-in chicken, you could probably get away with it, but I think you’d need to add a few more tablespoons of 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!

  • I’m embarrassed to ask this question but here goes: I’m new to cooking. If you can believe I’ve never roasted bone in, skin on chicken before. Someone told me once that it will make a terrible mess of your oven and the fat will splatter everywhere. So, I wonder: If I make this recipe, will it splatter all over my oven and make a huge, hard to clean mess for me to clean up after my guests leave?? I’d like to move past my fears, so I appreciate any and all answers/tips advice. I love this site and every single recipe I’ve ever tried—and so have my guests. Thank you, Jenn.

    • No need to be embarrassed! This should not make a mess of your oven; the baking sheet will get pretty dirty with this, but if you’d like to avoid scrubbing it after dinner, cover it with non-stick foil before putting the ingredients on. Hope you enjoy!

      • Thank you, Jenn. You are simply the best. This site and your recipes are a sheer joy and supreme pleasure. Nothing makes me happier than creating one of your dishes for people to enjoy. Thanks for ALL you do. You are truly incredible and I have so much respect for your talent and kindness.

        • Thank you, Diane, for such kind words – you made my day! 💕

  • I made this for dinner last night. It was so tasty and colorful. I followed the recipe without making any changes. I give it a 10 out of 10!

  • I have made this dish 3 times for my Bible study group, at their request, and they love it!! Putting all the ingredients in a baggie makes cooking and clean up a breeze! One time I served a spinach salad with it, but they really prefer no sides. For dessert, I have served Key Lime Pie Ice Cream…..incredible!!!! You are so thoughtful to post pictures of ingredients and videos of the process because they have helped me become a better, more organized cook. Thank you so much! 5 Stars

  • This dish is absolutely delicious.
    The fact that I can make it a day ahead allows me to serve it to guests without needing to spend a lot of time in the kitchen. Make a day ahead then simply pop in the oven! It is wonderful served with wild rice. Thanks for another keeper!

  • I’ve made this recipe for my family twice and I’ve gotten more rave reviews! I doubled the marinade which means there was more sauce to enjoy. The chicken is always juicy and served with rice makes it the perfect meal. Thank you for another delicious recipe!

    • — Michelle Glasser
    • Reply
  • My new favorite marinade! Soooo good! I spatchcocked (removed the backbone and flattened) the whole chicken, marinated it for 24 hours, and roasted. I didn’t bother with carrots and dates (which sound delish) because I already had salad and veggies planned. I boiled down the marinade and served it as a sauce to a roasted chicken even better than the ones you get the at store!

  • I made this tonight…No substitutions or tweaks to your recipe.. I also made the decision to do this with the best ingredients …a fine chicken, which I cut myself into sections….fresh citrus and herbs, medjoul dates. I followed your directions to the letter.
    This was, without exception, the best
    dinner I have EVER made.

    • — Ellen McGovern
    • Reply
  • Made this last week for some friends… turned out perfect… didn’t have to change a thing…. tasted superb

  • Exceptional pairing of sweet and spicy. My family just loved it!

  • This dish is incredible. The sauce’s sweetness, crunch and flavors are spot on and go so well with eachother. I wouldn’t change a thing. Also, I ended up making rice as a side with it and added some sauce, pistachios, parsley and scallions to it and it was delicious

  • Made this tonight for my husband, parents, and sister. I did the prep yesterday and allowed it to marinate for a full 24 hours. Loved that all I had to do once company arrived was put everything on a sheet pan and throw it in the oven. Even better, this was by far one of my favorite roast chicken recipes of all time. Just sweet enough, just spicy enough, then flavors are different and exciting but still tame enough to be crowd-pleasing. Everyone cleaned their plates. I particularly loved the dates and the pistachios. Fabulous recipe.

  • I’ve made this dish for myself and husband and we really enjoyed it. Now I’m having company and planning on serving this chicken. 2 questions for you: what could I substitute for the couscous side dish you suggested for pairing? Also, a guest is bringing a salad to serve before the main meal. What would you suggest for the salad? Thanks so much for your wonderful recipes!!

    • Hi Bev, glad you hear you like the recipe! If you want to swap out the couscous for something else, I’d suggest just a simple grain or roasted potato; the chicken has so much flavor, that whatever starch you use should be simple. In terms of a salad, this arugula salad would be nice. Hope you have an enjoyable dinner!

  • Fabulous & beautiful recipe! I used all chicken thighs 12 pieces, about 5 pounds to serve 6 people . I marinated all adding extra ½ marinade and veggies of recipe a full day ahead. I took the advice of others and lined my sheet pan with non stick foil and it worked perfectly. Got RAVE reviews from all on the taste and presentation! Will definitely make again!

  • We loved this! Thank you Jenn for another winner. It was beautifully browned after 45 minutes do we didn’t broil. Made as written and will do so many more times.

  • Does this really have 1000 calories and 62g of fat per serving? How is that possible?!?

    • Hi Nancy, Yes, but remember it’s a main course and side dish all in one.

  • I made this recipe last night for Hanukkah and for a dinner party with friends. It was amazing! I made it as directed. The flavors were incredible, and I was so happy. My friends all said it was 5 stars. My wife loved it and said it was the best chicken I’ve ever made (and I’ve made a lot of chicken recipes – including the Peruvian chicken from this website). Plus, even with four of us – we still have leftovers. Needless to say, we’re adding this to the regular rotation of dishes we make. Great dish!

  • Yum, I made with just lemon juice and zest because I didn’t have oranges in the house. It was just fine with out it. Yum
    I love how the chicken browned up.i didn’t need the broiler. I will repeat this recipe again…

  • I made this spicy chicken recipe and absolutely loved it. The flavors played on my tongue. The chicken was delightfully infused with the sweet and savory blend due to the marinade process, which in my case was lengthened for an extra 15 hours due to a family emergency. I had altered it just a bit by adding 1/2C of sautéed leeks leftover from a different preparation.
    The next time I had the opportunity to use this marinade was when I made a double portion, kept in the freezer in several small packets. I had made a large salmon topped with mayonnaise and almond meal for Break the Fast. There was about a pound and a quarter left over. The next day I smashed up the salmon, added the veggie-date mix and then served it as cold salmon salad (with whole wheat everything flats) to my book club members, who loved it.
    Next I used it with brisket, and then chicken tenders for the kids. Does it look l fell in love with this recipe?

    • — Phyllis Weberman
    • Reply
  • I was going to be cooking in my daughter in law’s new kitchen for Rosh Hashanah. My son is a Rabbi in Seattle. I was looking for a dish to feed a crowd as they entertain 20+ regularly. I used Cornish hens, there was a huge bag of them in the freezer! I multiplied the recipe to make 24 portions. This recipe has everything you would want in a New Year’s dish. It was greeted with oohs and ahs! We were only 18 for that meal but there was nothing left over! This recipe is a keeper!

    • — Jacquie Hassan
    • Reply
  • This was outstanding! Every person at my dinner loved it and went back for seconds. I used skinless bone-in chicken breasts and boneless thighs and they all came out great. I skipped the step to crisp the skin, and made sure the white meat was kept moist the whole time. I ended up warming it for about 2 hours because of a delayed start to our dinner, but it was surprisingly moist. Definitely a keeper!

  • This is the absolute best! made it just as written..!! I wasn’t sure if the family would like the dates but they did!!!

  • This is a great recipe! I made Melissa Clark’s original 2 years ago, and this was much easier and tasted the same. There is definitely a heavy sweet taste to the chicken and roasted veggies, but my guests enjoyed it. I also found the orange flavor to be on the strong side, but again, was very good. I love that you can prep this entire dish ahead of time, and then just pop it in the oven before dinner.

  • Made this tonight and it was absolutely fantastic. Could you put everything to marinate in a ziplock bag and place it in the freezer for A future freezer dinner?

    • — Rochelle Shugrue
    • Reply
    • Sure, Rochelle – I think that’d work.

  • Delicious! I first found this recipe on the NYT website but was unsure until I came across this version. I doubled the recipe, used bone-in chicken breasts and left out the chili flakes and garnishes-didn’t miss them. I lined my cookie sheets with tin foil and had no problem with the honey burning. Clean up was a breeze even with a tear in the foil. Jenn, your recipes are always spot on. Wow!

  • Great recipe! I love the marinade. I bet it would be delicious on a salad.

  • My second review…used 6 thighs and only 2 cups of carrots (it was enough). Marinated about 24 hours. Cooked thighs by themselves at 450 for 25 minutes, turned oven down to 425, basted chicken and added everything else, Baked for 20 minutes. Carrots were not cooked through, still had a little crunch and were FANTASTIC. Even better this way than when I first made it.

  • You mentioned not to use foill. Why? I usually use non stick foil. Should I use parchment paper? Thanks

    • Hi Karen, I’m always nervous to use foil with this recipe b/c of the honey but many readers have used non stick foil with success – I think it’s fine. Enjoy!

  • Meal was delicious and definitely will be made again. However, the pan got so much burned on marinade that I’ve been trying all that I can to scrape it off and use boiling water to salvage it. It wasn’t a non stick pan. Next time I’ll use foil throw away pan and place on a baking sheet for support.

    • — Ilene G. White
    • Reply
  • 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.

  • Do you think I can make this with skin on boneless breasts? I will marinade for 6 hours instead of overnight so the acid doesn’t “cook” the chicken. How long and what temp should I cook? L’Shana Tova!

    • Hi Brooke, Unfortunately, this isn’t the best recipe for boneless breasts – sorry!

  • 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.

    • — Anne-Marie Fritch
    • Reply
  • 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.

  • 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

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

  • 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!

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

  • 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!

  • 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

  • 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!!

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

      • Jenn, it turned out great–I reheated it today, which is one day after roasting it at home, and then put it under the broiler to crisp up the skin a bit. That made it look fantastic. Everybody loved it. Will make this again and gave the recipe alongside with your site to the family!

  • 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
    • Reply
  • 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.

  • Outstanding flavours!

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

  • 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

    • Sure, Ria – if you can fit everything in! So happy you’re enjoying the recipes :).

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

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

  • 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.

    • 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!

  • 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.

    • 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!

  • 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!

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

  • 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 ….

  • 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?

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

  • 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.

  • 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.

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

      • This worked beautifully. Great recipe. Thank you again.

  • 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.

  • 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!

  • 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.

    • 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.

  • 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!!

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

  • Is the sodium at 1306 mg for all six servings? That is many many times the recommended amount of sodium per day?

    • 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.

  • 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?

    • Hi Doreen, You can just omit the chili flakes — and definitely double the marinade if you’re doubling the recipe.

  • Is this really 1,000 calorie per serving?

    • Yes, but remember it’s a main course and side dish all in one. 🙂

  • Mustard isn’t kosher for Passover. What substitute do you recommend?

    • 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.

  • Could this be made the day before? Would like to serve for Passover Seder. It was delicious the 1st time I made it

    • 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!

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

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

    • — Barbara Morosse
    • Reply
  • 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.

  • 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.

  • I made the marinade last night but I just remembered I forgot to add the mustard. Is it okay to add it now?

    • Yes definitely!

      • 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

        • Yes, it should be fine– enjoy!

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

            • — P
  • 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.

  • 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.

  • 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!

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

  • 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.

    • Jenn,
      I have the chicken marinating to cook tonight and will follow the recipe for cooking, but I was curious why you don’t line with the foil (possible reaction to citrus?)or can I use parchment paper to line the pan. I’m serving it along with your brisket recipe and the apple crisp for dessert. Great holiday recipes. Thank you.

      • — Ilene Goldberg White
      • Reply
      • Hi Ilene, I’m always nervous to line the pan with foil when the recipe calls for sticky ingredients like honey, as it can stick (even to heavy duty foil). And I don’t use parchment because I think it prevents the veggies from browning really well. That said, several readers have said they used foil with success so might be a good idea and would certainly make clean-up easier. The recipes on your menu are some of my favorites – hope everyone enjoys and Happy New Year :).

  • Can you make this ahead and reheat?

    • 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!

  • 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.

  • Can I do this with skinless chicken breasts? Do I need to modify the cooking time or temperature?

    • 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!

  • 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!

  • 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.

  • 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.

  • 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!

  • 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!!

  • 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.

  • 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?

    • 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.

  • 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!

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

  • 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.

  • 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.

    • 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!

  • is the nutrition info accurate? the sodium and calories seem way high

    • Hi Regina, I know it seems high but keep in mind that it is a main course and a side dish in one.

  • 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
    • Reply
  • 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

  • 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.

  • 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
    • 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!

      • Hi Jenn, would this recipe work as well with Cornish hens?

        • Sure, Tom — I think that’d work well.

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

    • Glad you like it Kathy! And yes, I think this would freeze nicely.

  • 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

  • “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!

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

  • 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.

  • 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!

  • 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.

  • 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.

  • 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!

  • 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 !

  • 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.

  • 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.

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

  • 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!

  • 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.

  • 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!

  • 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

  • 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
    • Reply
  • 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.

  • 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!

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

  • 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!

    • 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 :).

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

    • — Carol Pleskoff
    • 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.

  • 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!

  • 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!

  • Jenn

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

    • Yes Chris, I think that would work. Enjoy!

  • can I use a roasting pan instead of a baking sheet?

    • Sure Bridget, just make sure it’s large enough so there’s a little space between the chicken pieces.

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

  • 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.

    • 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!

      • Thanks so much! I’m going to try it as you suggested!

  • Hello,
    1,022 calories per serving sounds like a lot. Is it possible that was a mistake or a typo?

    • 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.

  • This recipe looks great,however can you use just boneless skinless chicken breasts?

    • You really can’t on this one, Felice. Sorry!

  • Is there something else I can substitute the whole grain mustard with? I have regular mustard and dijon. Thanks in advance Jenn!

    • Hi Renjani, I think Dijon mustard would work just fine here. Enjoy!

  • 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
    • Reply
    • Sure Marsha, that should work just fine. Hope everyone enjoys!

  • Hi Jenn,
    I’m not a honey fan. Can you suggest a substitute that will work? Thanks.

    • Hi Diana, I think brown sugar or maple syrup would both work well.

  • I would like to make this but how do you clean the sheet pan after you have cooked the dish?

  • This looks wonderful! Could one line the baking pan with foil for easier clean-up?

    • 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!

      • 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.

        • 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.

  • 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

    • Hi Laura, Yes, that’s correct! You marinate everything starting the day before, then bake right before serving.

  • Looks amazing! Can boneless chicken breasts be used in this recipe? Would the cooking time be changed?

    • Unfortunately Paula, they won’t work well in this recipe– sorry!

  • 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?

    • 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.

      • I would love to leave a picture but we ate it before I could plate it!!It was so amazing that I could’ve stop sighing!! Mmmm so awesome! I also added quinoa and two small potatoes. I also used rainbow carrots! Thank you thank you!!!!

        • — Renée Prevette on January 11, 2020
        • Reply
        • I also used parchment paper and it was good

          • — Renée Prevette on January 11, 2020
          • Reply
        • So glad you enjoyed!

          • — Jenn on January 13, 2020
          • Reply

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