Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios
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This sheet-pan roast chicken dinner is the perfect no-fuss dish for company. Everything can be prepared and assembled a day in advance, so all that’s left to do at dinnertime is pop it in the oven.
Don’t you just love discovering new “keeper” recipes? The first time I made Melissa Clark’s fabulous sweet and spicy roast chicken recipe from The New York Times, I knew it’d be a family favorite for years to come. The chicken is immersed in a honey, citrus, and chili-infused marinade, and then roasted on a sheet pan with carrots and dates.
Before serving, herbs, scallions, and pistachios are added for freshness, color, and crunch. Not only is it delicious, but it’s also the perfect no-fuss dish for company. Everything can be prepared and assembled a day in advance, so all that’s left to do at dinnertime is pop it in the oven. Serve with couscous and a green vegetable and dinner is done!
“I told the family I would clear up after dinner so I could have a quiet moment alone with the leftovers. Such a delicious dish!”
What You’ll Need To Make Sweet & Spicy Roast Chicken
The original recipe is wonderful as printed but, as with any recipe, each time I’ve made it, I’ve tweaked it to suit my style and my family’s taste. What follows is the version I make today.
Step-by-Step Instructions
Step 1: Make the marinade. Whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt.
Step 2: Marinate everything. 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.
Step 3: Roast. 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.
Step 4: Finish under the broiler. Turn on broiler (leaving the 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!
Step 5: Serve. 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. Enjoy!
More Chicken Recipes You’ll Love
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.
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
- Make the marinade: In a medium bowl whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt.
- Place the chicken, carrots, onions, and dates in a large sealable plastic bag. Add the marinade and seal shut. Massage to make sure everything is evenly coated with the marinade. Place the bag on a rimmed sheet pan to protect against leakage and marinate in the refrigerator for at least 6 hours or overnight.
- Preheat the oven to 425°F and set an oven rack in the middle position.
- Transfer all ingredients from the bag, including the marinade, to a rimmed sheet pan (do not line the pan with foil). Turn the chicken skin side up. Roast until chicken is lightly browned and cooked through, 40 to 45 minutes. About halfway through cooking, stir the carrots so that they don’t burn around the edges of the pan.
- Turn on broiler (leave pan on middle rack), and cook 1 to 3 minutes more, or until skin is golden brown and crispy. Watch carefully: the honey in the marinade can cause the skin to burn quickly.
- Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle the parsley, scallions and pistachio nuts over top and serve.
Pair with
Nutrition Information
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- 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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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!
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!!
Thanks,
Karen
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.