The perfect easy dinner for the company is this sheet-pan roast chicken. Everything can be assembled and prepared in advance, so all that is required for dinnertime is to bake it.
Do you not just adore coming across new “keeper” recipes? When I made Melissa Clark’s delicious Sweet & Spicy Roast Chicken from The New York Times for the first time, I was sure it would be a family favorite for a long time. After being submerged in a honey-, citrus-, and chili-infused marinade, the chicken is roasted with dates and carrots on a sheet pan.
Prior to serving, spices, scallions, and pistachios are added for newness, variety, and crunch. Not only is it delectable, but it is also the ideal easy dish for entertaining company. Everything can be ready and gathered a day ahead of time, so the entirety of that is passed on to do at dinnertime is pop it in the stove. Dinner is complete when served with couscous and a green vegetable!
WHAT YOU’LL Have TO MAKE SWEET and Zesty Dish CHICKEN
The first recipe is great as printed however, similarly as with any recipe, each time I’ve made it, I’ve changed it to suit my style and my family’s taste. The version I created today is shown below.
How to make sweet and sour roast chicken: Make the marinade first: Olive oil, mustard, honey, red pepper flakes, garlic, thyme, salt, orange zest, and juice are all combined in a bowl.
In a large plastic bag that can be sealed, combine the dates, carrots, onions, and chicken. Seal the container with the marinade. Massage to ensure that the marinade covers everything evenly, and then marinate for at least six hours or overnight in the refrigerator.
All of the ingredients, including the marinade, should be transferred to a sheet pan with a rim. Place the chicken breast side up.
40 to 45 minutes, or until the chicken is cooked through and lightly browned.Cook for an additional few minutes, or until the skin is crispy and golden brown, turning on the broiler while leaving the pan on the middle rack. Pay very close attention: The marinade’s honey can quickly cause skin irritation!
Together with the sauce from the pan, transfer the chicken, dates, carrots, and onions to a platter. Serve with the scallions, parsley, and pistachio nuts sprinkled on top.
Sweet and Spicy Roast Chicken with Carrots, Dates, and Pistachios METRIC CUP MEASURES by Jennifer Segal, adapted from Melissa Clark’s recipe in The New York Times. This simple sheet-pan roast chicken dinner is perfect for entertaining. Everything can be assembled and prepared in advance, so all that is required for dinnertime is to bake it.
Servings:
Prep Time: 4-6Time Required for Cooking:45 minutes in total:1 hour and 15 minutes, plus at least 6 hours of marinating time INGREDIENTS 1 teaspoon lemon zest 3 tablespoons freshly squeezed lemon juice from one large lemon 1 teaspoon orange zest 6 tablespoons extra-virgin olive oil 3 tablespoons whole grain mustard 6 tablespoons honey 12 teaspoons crushed red pepper flakes 3 cloves roughly chopped 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) 21.2 teaspoons salt 4 pounds bone-in chicken pieces (thighs, drumsticks, and breasts) 3 cups olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt are all combined in a medium bowl with the lemon zest.
In a large plastic bag that can be sealed, combine the dates, carrots, onions, and chicken. Seal the container with the marinade. Massage to ensure that the marinade is evenly distributed over everything. To prevent leakage, place the bag on a rimmed sheet pan and marinate for at least six hours or overnight in the refrigerator.
Preheat the stove to 425°F and set a broiler rack in the center position.
Move all fixings from the pack, including the marinade, to a rimmed sheet skillet (don’t fix the container with foil). Place the chicken breast side up.40 to 45 minutes, or until the chicken is cooked through and lightly browned. Stir the carrots about halfway through cooking to prevent them from burning on the edges of the pan.
Cook an additional 1 to 3 minutes, turning on the broiler while leaving the pan on the middle rack until the skin is crispy and golden brown. Pay close attention: The marinade’s honey may quickly cause skin irritation.
Together with the sauce from the pan, transfer the chicken, dates, carrots, and onions to a platter. Serve with the scallions, parsley, and pistachio nuts sprinkled on top.
