Dates & Pistachios Recipe
This Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios is a flavorful and vibrant dish featuring juicy bone-in chicken pieces marinated in a zesty citrus, honey, and mustard blend, then roasted to perfection alongside tender carrots, sweet dried dates, and savory onions. Garnished with fresh herbs and crunchy pistachios, it’s a beautiful balance of sweet, tangy, and mildly spicy flavors that make for an impressive yet easy-to-make meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 6 hours 60 minutes (including marinating)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
Marinade
- 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
Main Ingredients
- 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
Garnishes
- 2 tablespoons chopped Italian parsley
- 2 scallions, light and dark green parts, thinly sliced
- ¼ cup chopped salted pistachios
Instructions
- Make the marinade: In a medium bowl, whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, crushed red pepper flakes, garlic, thyme, and salt until fully combined.
- Marinate the chicken and vegetables: Place the chicken pieces, sliced carrots, onions, and dried dates into a large sealable plastic bag. Pour the marinade over the ingredients, seal the bag tightly, and massage to ensure everything is evenly coated. Place the bag on a rimmed sheet pan to catch any leaks and refrigerate for at least 6 hours or overnight for best flavor.
- Preheat the oven: Set your oven rack to the middle position and preheat to 425°F (220°C).
- Roast the chicken: Transfer the chicken, carrots, onions, dates, and marinade from the bag to a rimmed sheet pan without lining it with foil. Arrange the chicken skin-side up. Roast in the oven for 40 to 45 minutes, stirring the carrots halfway through to prevent burning and to ensure even cooking. The chicken should be lightly browned and cooked through.
- Finish under the broiler: Switch on the broiler and leave the pan in the middle rack. Broil for 1 to 3 minutes until the chicken skin turns golden brown and crispy. Keep a close eye on it since the honey can cause the skin to burn quickly.
- Serve: Transfer the chicken, carrots, onions, and dates onto a serving platter along with the pan sauce. Garnish generously with chopped Italian parsley, sliced scallions, and chopped salted pistachios. Serve immediately and enjoy.
Notes
- For a gluten-free version, ensure the whole grain mustard used is gluten-free.
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Use bone-in, skin-on chicken pieces for the best flavor and texture.
- Watch the broiler carefully to avoid burning the honey glaze.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving (approximately 6.5 oz chicken with vegetables)
- Calories: 520 kcal
- Sugar: 18 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 125 mg
Keywords: roast chicken, sweet and spicy chicken, honey mustard chicken, citrus chicken, chicken with dates and pistachios, Mediterranean chicken, oven roasted chicken, easy chicken recipe
Find it online: https://flavorsbymaya.com/dates-and-pistachios-recipe/
