Sweet and Spicy Roast Chicken

1. Blanch Lemon

Quarter the lemon, remove seeds, and slice into wedges. Bring a small pot of salted water to a boil, add lemon slices, and blanch for 2 minutes until slightly translucent. Drain and set aside.

2. Prepare Marinade

In a saucepan, whisk together lemon juice, orange juice, olive oil, whole grain mustard, honey, kosher salt, bay leaf, crushed red pepper flakes, and black pepper. Bring to a boil, then reduce to a simmer for 5 minutes. Let cool.

3. Marinate Chicken

Mix chicken pieces in a large bowl with the marinade, ensuring each piece is well coated. Add sliced carrots, onion, dates, fresh thyme, and blanched lemon slices. Toss everything together and marinate for at least 30 minutes, or overnight.

4. Preheat Oven

Preheat oven to 425°F.

5. Roast Chicken and Vegetables

Transfer chicken and vegetable mixture to a sheet pan, arranging chicken pieces skin side up. Roast breasts for 20-30 minutes and legs and wings for 30-40 minutes until skin is browned and crisp. Stir carrots occasionally and add water if dry. Roast until carrots are tender, about 7-12 additional minutes.

6. Garnish and Serve

Remove the roasted chicken and carrots from the oven. Spoon carrot mixture over chicken pieces. Garnish with chopped cilantro or parsley, thinly sliced scallions, and toasted pistachio nuts. Serve immediately.