Sweet, Tangy and Spicy Roast Chicken

This chicken dish with the citrus juices, the sweetness of the honey marinade, the spiciness of the crushed pepper flakes and the tangy lemon flavors is grand enough to serve at a dinner party or for your family’s Sunday dinner.  The dates and carrots give the sauce texture and the garden herbs and pistachio nuts lend freshness and crunch.  The ingredients can be assembled up to 24 hours in advance then all you need to do is pop it in the oven before your guests arrive.  Serve it with a garden salad, rice or couscous.  This dish will not disappoint.

Sweet, Tangy and Spicy Roast Chicken

  • Servings: 4 servings
  • Print

Ingredients

  • 1 lemon, plus 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoons kosher salt
  • 3 tablespoons freshly squeezed orange juice
  • 4 tablespoons olive oil
  • 1 1/2 tablespoons whole grain mustard
  • 3 tablespoons honey
  • 1 bay leaf
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon Ground Jamaican Allspice
  • 1/4 teaspoon Chiptole Chile Powder
  • black pepper to taste
  • 4 pound chicken, cut into 8 pieces (I used boneless, skinless thighs, but I believe bone-in would be better)
  • 3 cups sliced carrots (1/4 inch thick)
  • 1 onion, halved and thinly sliced
  • 2/3 cup sliced dates
  • 1 tablespoon fresh thyme
  • 1/4 cup chopped cilantro or parsley for garnish
  • 2 scallions, thinly sliced for garnish
  • 1/4 cup chopped toasted pistachio nuts for garnish

Method

  1. 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 and drain.  Reserve slices.
  2. In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste.  Bring to a boil and simmer for 5 minutes.  Let cool.
  3. Put chicken in a bowl and add honey mixture.  Add carrots, onion, dates, thyme and blanched lemon slices.  Turn mixture several times to coat.  Marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
  4. Heat oven to 425 degrees.  Transfer all ingredients, including marinade to a sheet pan with a rim.  Roast until chicken is browned and cooked through, about 30-40 minutes for legs and thighs.  When the chicken is done, give the carrot mixture in the pan a stir.  If the pan looks dry, add 2 to 3 tablespoons water.  I think the next time around, I’ll be adding additional water to get more gravy.  Continue roasting the carrots until they are tender, about 7-12 minutes longer.
  5. Spoon carrots and juices over chicken and top with cilantro, scallions and pistachio nuts.

I’m taking this dish to Fiesta Friday # 73 where each week Angie and her co-hosts welcome us in a virtual setting.  It is always fun to see who is around and sample the offerings.  Thanks to Michelle and Juju for co-hosting today.  Click on their blogs to see the wonderful display of dishes today.

53 comments

  1. Your pictures really make me hungry as it is not too far away until dinner. You are really doing a nice job with your blog – very noticeable improvements. I keep saying I need to do this too! I love meals that are in one dish and this recipe sounds fantastic. I am printing it to make later…
    Thanks for sharing this chicken dish with Fiesta Friday 🙂

    Liked by 1 person

  2. Sweet, spicy and tangy – my kind of thing. The dish sounds so amazingly delish, Loretta. I’d love mine with a cup of rice. 😀 Thanks for sharing such lovely dish. Happy FF! 🙂 xx

    Liked by 1 person

    1. The recipe did not call for the Jamaican Allspice nor the Chiptole Chile Powder, but I added them just because I like things spiced up a bit :). If you have McCormicks in Buffalo, they carry it. It is a spice brand pretty popular here in every grocery store. But honestly, you don’t need it, it is spicy enough without it. I found the recipe in the New York Times cooking section and it really appealed to me.

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      1. Oh yes, then no worries at all, like I said, it was not called for, but I adapted the recipe. All the other spices blended so well, sweet, spicy and tangy. Perfect! Oh and by the way, I am working on my gardening post in a couple of weeks. Like you, we have an urban garden, we moved into the city about 3 years ago after downsizing….but I struggle with the front and back yards, and you give me a lot of inspiration with your posts. Would love to send you my email address, and would love for you to critique it 🙂

        Liked by 1 person

      2. That would be fine with me. Always interested in other urban gardeners. You need veggie gardens though, but could easily introduce veggies right in with perennials. I did that for a few years. A little less productive, but hidden from those that might cite me for “plants that don’t belong in a front garden.” Yes, we would get a fine.

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  3. Remember my “Goodstay Gardens” post last week? Well, I volunteer in these gardens about a 10 min walk from home. We have about 6 raised veggie beds there, and I’m in charge of them and will get to enjoy the produce. We’ve planted everything from okra to tomatoes, corn, cucumber, squash, zucchini, peppers etc. I can’t wait for harvest time. So I’m all set in the veggie department, I also have a ton of fresh herbs there, and like I say, it’s just a 10 min walk from home. My wee garden here would not be able to enjoy all of that.

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    1. Thanks Michelle, oddly enough those are my favorite flavor combinations too. I added additional spice to take it up a notch :). Thanks for co-hosting FF, I hope you enjoyed your visits with everyone.

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    1. Thanks Julie, do give it a try. There’s 2 ingredients that I added in the recipe that weren’t called for. So if you can’t find them, no biggie – Jamaican Allspice and Chipotle Chili powder. The dish is really satisfying with the lemons and all the flavors going on.

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      1. Yaaay!!! 🙂 You are too sweet Loretta. I wish I knew where we will be at in February. This nomadic travel nursing life is just so unpredictable we won’t know where we will be in the next three months! I will definitely keep you posted on my whereabouts but you can come visit me anytime anywhere!

        Liked by 1 person

      2. Aww, you’re so sweet, thanks, I was just teasing you. I know what you mean about the travel though, and it’s great that you guys are doing it now. We’re road tripping to Quebec next month. Love that place, and it will be a heck of a lot cooler than this oppressive heat we’re experiencing now.

        Liked by 1 person

      3. Are you as hot as Florida right now? We are in the 90s! Quebec will be a “cool change”. We went in February with friends and that wasn’t a very bright idea (especially for a tropical fish like me) so it quickly became one of my least favorite places. I’ve heard it is pretty in summer. Safe travels!

        Liked by 1 person

      4. We were in the 90’s with high humidity for 3 weeks in June. Too early for that for me, but yest we got some horrific storms that have cooled down the place nicely. A high of 85 today and cool breezes. The place in Quebec is a small island called Ille de Orleans north of Quebec City. It’s just gorgeous, we have friends there who have the most gorgeous place overlooking the Laurentian Mountains. I agree, Quebec in the winter is brutal, but the summer is just majestic, as there is no humidity and temps in the low 80’s.

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  4. This is my kind of food, dear Loretta! Although your photos are gorgeous and the food looks super delectable in them, they don’t do justice to the varieties of ingredients used for seasoning. This recipe is a treasure in my book!

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  5. Loretta,
    Not sure which rock I was under, but how did I miss this post? This is a dish to party with! Love, love love all the spices and flavors in this dish. You had me at sweet, spicy and tangy! I have bookmarked it in my favorites!

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    1. Ha ha Sandhya, actually I was wondering that too, haven’t seen your visits in a while, but you said you’ve been pretty busy. Actually it’s very easy to miss posts, I try to get to the Reader each morning, but don’t always make it on time. The chicken was amazing! Give it a go, I added extra ingredients to make it even spicer :). Thanks for stopping by, always enjoy our exchanges.

      Liked by 1 person

      1. I try to get to the reader everyday but have missed it some times. How do you manage your time so well? I feel that between posting twice a week and the social media , I am constantly chasing my tail:)
        And btw,I love our exchanges a lot too! Thank you for being such a great support.

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      2. Blogging requires a real commitment and is so time consuming isn’t it? It has been quite a learning experience though in every sense. The interaction with folks such as yourself is an added bonus. I don’t always feel committed, but feel disciplined enough to also try to blog twice a week. I enjoy posting on gardening and travel too, so I try my best to mix it up. I always have a camera in hand as I am learning a lot about photography too. I feel as long as we’re keeping our grey cells active, it has to be good right? :)). It’s not about numbers for me, I truly enjoy learning and in a way it is a creative outlet that is stimulating. So no, I’m not that good with my time, but I’m retired and I guess I have extra time than other folks, I’m not sure how some of them actually do it all, work, young children etc.etc. It is true dedication on their part.

        Liked by 1 person

      3. All so true , my dear friend. The biggest bonus for me has been meeting amazing people like you!
        Have a great 4th of July!

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