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!
Table of Contents
“I told the family I would clear up after dinner so I could have a quiet moment alone with the leftovers. Such a delicious dish!”
What You’ll Need To Make Sweet & Spicy Roast Chicken
The original recipe is wonderful as printed but, as with any recipe, each time I’ve made it, I’ve tweaked it to suit my style and my family’s taste. What follows is the version I make today.
Step-by-Step Instructions
Begin by making the marinade: whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt.
Place the chicken, carrots, onions, and dates in a large sealable plastic bag. Add the marinade and seal shut. Massage to make sure everything is evenly coated with the marinade, then marinate in the refrigerator for at least 6 hours or overnight.
Transfer all ingredients from the bag, including the marinade, to a rimmed sheet pan. Turn the chicken skin side up.
Roast until chicken is lightly browned and cooked through, 40 to 45 minutes. Turn on broiler (leave pan on middle rack), and cook a few minutes more, or until the skin is golden brown and crispy. Watch very carefully: the honey in the marinade can cause the skin to burn quickly!
Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle the parsley, scallions and pistachio nuts over top and serve.
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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.
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.
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.
Excellent recipe! Is it possible to freeze chicken in marinade, defrost it later, and then put is the oven?
Thanks,
Nadya
Sure!
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. 🙂
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.
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
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.
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!!