Perfect for Rosh Hashanah.
Ingredients
One 4-pound chicken, cut into eighths
3 cups sliced carrots (¼-inch thick)
1 onion, halved and thinly sliced
⅔ cup sliced dates
1 tablespoon fresh thyme leaves
¼ cup chopped fresh cilantro or parsley, for garnish
2 scallions, thinly sliced, for garnish
¼ cup chopped toasted pistachio nuts, for garnish
1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2 ½ teaspoons Kosher salt, more for pot
3 tablespoons freshly squeezed orange juice
4 tablespoons extra-virgin olive oil
1 ½ tablespoons whole-grain mustard
3 tablespoons honey
1 bay leaf
½ to 1 teaspoon crushed red pepper flakes, to taste
Black pepper to taste
Preparation
- Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes, drain, and reserve.
- In a saucepan, whisk together lemon juice, orange juice, olive oil, mustard, honey, salt, bay leaf, red pepper flakes, and black pepper to taste. Bring to boil, simmer for 5 minutes. Let cool
- Put chicken in a bowl and add cooled honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes, but preferable overnight in the refrigerator.
- Heat oven to 425° F. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 45 minutes. Remove the chicken pieces from the pan. Give the carrot mixture in the pan a stir; 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.
- Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.
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