Monday, February 2, 2015

Sweet and Spicy Roasted Chicken

Before Roasting
This is an amazingly delicious meal! 

1 lemon, plus 3 T freshly squeezed lemon juice (1 1/2-2 lemons)
2 ½ t kosher salt, more for pot
3 T freshly squeezed orange juice
4 T olive oil
1 ½ T whole grain mustard
3 T honey
1 bay leaf
½  t crushed red pepper flakes
Black pepper, to taste
1  4-pound chicken, cut into 8 pieces or 4 chicken breasts
3 cups sliced carrots (1/4-inch thick) or 1 cup baby carrots
1 onion, halved and thinly sliced
1/2 cup sliced dates (you can make this without the dates, but in my opinion they are the best part of the meal)
1 t dried thyme leaves or 1 T fresh thyme leaves

Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Boil for 2 minutes and drain. Reserve slices, discard water.

In 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.

After roasting - ready to eat!
Put chicken in 13x9" dish and add carrots, onion, dates, thyme and blanched lemon slices. Pour honey mixture over everything in the 13x9" dish.  Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.

Heat oven to 425 degrees. Cover dish with aluminum foil and bake for 30 minutes. Remove foil and roast an additional 15-20 minutes or until carrots are tender. If the pan looks dry add 2 to 3 tablespoons  of water. 

Serve with rice or quinoa or mashed potatoes and steamed broccoli or brussels sprouts.

*I adapted this recipe from one I found in The New York Times.

1 comment:

  1. Made this dish tonight! It was AMAZING. We put it all over a heap of sautéed spinach and had a baked sweet potato on the side. So flavorful. This will definitely be a on the meal rotation at the Sloan Manor. :)