3 T. freshly squeezed lemon juice, plus zest from 1 lemon
2 ½ t. kosher salt, more for pot
5 T. freshly squeezed orange juice, plus zest from 1 orange
6 T. olive oil
2 T. whole grain mustard
4 T. honey
5 large garlic cloves
½ to 1 t. crushed red pepper flakes, to taste
Black pepper, to taste
1 4-pound chicken, cut into 8 pieces, skin on
3 c. sliced carrots (1/4-inch thick)
1 onion, halved and thinly sliced
⅔ c. dates, sliced into quarters
1 T. fresh thyme leaves
¼ cup chopped cilantro or parsley, 2 scallions, thinly sliced and ¼ cup chopped toasted pistachios
Whisk together lemon juice, orange juice, citrus zest, oil, mustard, honey, salt, garlic, red pepper flakes and black pepper to taste.
Put the honey mixture into a glass bowl. Add fresh thyme leaves and mix well. Add the chicken pieces, carrots, dates and onion. Turn mixture to coat well. Marinate for at least an hour or preferably overnight in the refrigerator.
Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a heavy-duty sheet pan with a rim. Do not line pan with foil. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). Be sure to stir the carrots so they do not burn. When all the chicken is done, stir the carrot mixture in the pan again. If the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
Plate the chicken and spoon carrot mixture over it. Garnish with the cilantro or parsley, scallions and pistachio nuts if desired.