3 tbsp lemon juice
2 1/2 tsp salt
3 tbsp orange juice
4 tbsp olive oil
1 1/2 tbsp whole grain mustard
3 tbsp honey
1 bay leaf
1/2 to 1 tsp crushed red pepper flakes
Pepper, to taste
4 pounds of chicken, bone in
3 cups carrots, sliced 1/4 inch thick
1 onion, halved and sliced
2/3 cup dates, sliced
1 tbsp fresh thyme
1/4 chopped cilantro or parsley, for garnish
2 green onions, for garnish
1/4 cup chopped pistachio nuts, for garnish
Quarter lemon and remove any seeds, then thinly slice into thin wedges and add to a pot of boiling, salted water. Blanch for 2 minutes and drain.
Whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper, and black pepper in a saucepan. Bring to a boil and simmer 5 minutes and let cool.
Place the chicken and the sauce mixture in a large bowl. Add the carrots, onions, dates, thyme and blanched lemon. Toss to coat and marinate for at least 30 minutes at room temperature.
Preheat oven to 425f and transfer all ingredients to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, removing chicken as they are done. When chicken is down, mix the carrots and add extra water if mixture is too dry. Roast carrots until completely tender.
Spoon carrots over chicken and top with garnish. Serve!~