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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Comments
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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.
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!
Thanks, Jenn. I used the verywellfit calculator: verywellfit.com.
LOVE your recipes, thanks!
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.
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
LOL, next time I make this recipe, I’m going to add more carrots and dates. Each to his own…
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.
Glad you’ve had success with all the recipes, Pam (and thanks for your support with the cookbook)! 🙂
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
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
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! 🙂
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
So glad it came out nicely! 💗
Can I just use bone-in chicken thighs for the recipe and no other chicken parts? Thanks!
Sure – hope you enjoy!
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!
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!
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!
Hi Jenn, I’m marinsting this right now for tomorrow night. How come I shouldn’t line the pan with foil?
Hi Serena, I’ve had issues with sticking. Hope you enjoy! 🙂
Reynolds no stick foil in unbelievable
Can get big rolls on Amazon
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?
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!
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.
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!
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.
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…
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.
Can I make without skin? Feel the sauce will be oily.
Hi Nancy, I’d keep the skin on while he chicken is baking, but feel free to remove it before serving. Hope you enjoy!
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.
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
Hi Lynn, Definitely two pans. Hope everyone enjoys!
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.
Hi Diana, I really like these by USA Bakeware. Hope that helps!
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?)
I think that would work well, Kay – you could even omit it and the dish would still be delish. 🙂
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.
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!
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!
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!
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.
So glad it was a hit! 🙂
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.
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!
Hi Jenn,
Is it possible to make this same recipe with bone in chicken breast only?
Thanks so much!
Sure, Zara, that’s perfectly fine. Hope you enjoy!
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!
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!
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” 😂
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?
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!
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!
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!
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?
Sure, Sara, that should work. Please LMK how they turn out!
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.
💗
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.
Hi Orit, Unfortunately, this isn’t the best recipe for boneless breasts – sorry!
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.
Hi Judy, I think sweet potatoes would work really well.
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.
Hi Candace, To serve 20, I’d just multiply all the ingredients by 3 or 3.5. Hope everyone enjoys! 🙂
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?
Sure, Paula – that should work.
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.
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!
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!
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!
So glad everything turned out nicely! 🙂
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
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!
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?
Hi Lesley, Unfortunately I don’t think it will work in terms of getting a result similar to mine. Sorry!
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
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! 🙂
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.
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?
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!
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.
I think that would work well and that the flavors will complement the chicken nicely.
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!
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!
This was amazing. I used all bone-in (skin removed for health reasons) chicken thighs. Thank you.
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.
❤️
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.
Sure, Sadie, I think prunes would work nicely here. Enjoy!
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
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.
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
❤️
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.
Hi Cheryl, It’s in the middle of the recipe – 425°F. Hope you enjoy it!
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.
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??
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.
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
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?
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!