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!|
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.