By Once Upon a Chef

Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios

Ingredients

4 servings

1 teaspoonlemon zest

3 tablespoonslemon juice

freshly squeezed

1 teaspoonorange zest

6 tablespoonsorange juice

freshly squeezed

6 tablespoonsextra-virgin olive oil

3 tablespoonswhole grain mustard

6 tablespoonshoney

½ teaspooncrushed red pepper flakes

3 clovesgarlic

roughly chopped

1 tablespoonfresh thyme leaves

or 1 teaspoon dried

2 ½ teaspoonssalt

4 lbchicken pieces

bone-in, thighs, drumsticks and breasts

3carrots

large, sliced 1/4-in, 6-mm, thick

1yellow onion

medium, halved and thinly sliced

1 cupdates

thinly sliced

2 tablespoonsItalian parsley

chopped, for garnish

2scallions

light and dark green parts, thinly sliced, for garnish

¼ cupsalted pistachios

chopped, for garnish

Instructions