Name: Grilled Chicken and Roasted Carrot Bowl With Mustard Drizzle
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 1 teaspoon (5 ml) lemon zest; 3 tablespoon (45 ml) s freshly squeezed lemon juice, from 1 large lemon; 1 teaspoon (5 ml) orange zest; 6 tablespoon (90 ml) s freshly squeezed orange juice, from 2 oranges; 6 tablespoon (90 ml) s extra-virgin olive oil; 3 tablespoon (45 ml) s whole grain mustard; 6 tablespoon (90 ml) s honey; 1/2 teaspoon (3 ml) crushed red pepper flakes; 3 cloves garlic, roughly chopped; 1 tablespoon (15 ml) fresh thyme leaves (or 1 teaspoon (5 ml) dried); 21/2 teaspoon (53 ml) s salt; 4 pounds (1.81 kg) bone-in chicken pieces (thighs, drumsticks and breasts); 3 cup (720 ml) s 1/4-inch sliced carrots; 1 medium yellow onion, halved and thinly sliced; 1 cup (240 ml) thinly sliced dried dates; 2 tablespoon (30 ml) s chopped Italian parsley, for garnish; 2 scallions, light and dark green parts, thinly sliced, for garnish; 1/4 cup (60 ml) chopped salted pistachios, for garnish

Description

Indulge in a flavorful Grilled Chicken and Roasted Carrot Bowl recipe with a tangy Mustard Drizzle. Learn how to create this delicious and nutritious dish here!

Ingredients

1 teaspoon (5 ml) lemon zest
3 tablespoon (45 ml) s freshly squeezed lemon juice, from 1 large lemon
1 teaspoon (5 ml) orange zest
6 tablespoon (90 ml) s freshly squeezed orange juice, from 2 oranges
6 tablespoon (90 ml) s extra-virgin olive oil
3 tablespoon (45 ml) s whole grain mustard
6 tablespoon (90 ml) s honey
1/2 teaspoon (3 ml) crushed red pepper flakes
3 cloves garlic, roughly chopped
1 tablespoon (15 ml) fresh thyme leaves (or 1 teaspoon (5 ml) dried)
21/2 teaspoon (53 ml) s salt
4 pounds (1.81 kg) bone-in chicken pieces (thighs, drumsticks and breasts)
3 cup (720 ml) s 1/4-inch sliced carrots
1 medium yellow onion, halved and thinly sliced
1 cup (240 ml) thinly sliced dried dates
2 tablespoon (30 ml) s chopped Italian parsley, for garnish
2 scallions, light and dark green parts, thinly sliced, for garnish
1/4 cup (60 ml) chopped salted pistachios, for garnish

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Instructions

Create the marinade: In a medium-sized bowl, combine lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt by whisking them together.
In a large resealable plastic bag, place the chicken, carrots, onions, and dates. Pour in the marinade, seal the bag, and massage it to ensure everything is well-coated. Place the bag on a rimmed baking sheet to prevent spills and refrigerate for a minimum of 6 hours or overnight.
Set your oven to 425°F and position the oven rack in the center.
Empty the contents of the bag, including the marinade, onto a rimmed baking sheet (do not use foil). Position the chicken with the skin facing up. Roast until the chicken is lightly browned and fully cooked, which should take 40 to 45 minutes. Stir the carrots halfway through to prevent burning at the edges.
Switch on the broiler, keeping the pan on the middle rack, and cook for an additional 1 to 3 minutes, or until the chicken skin is golden and crispy. Keep a close eye on it, as the honey in the marinade can cause rapid burning.
Move the chicken, carrots, onions, and dates to a serving platter, along with the sauce from the pan. Top with parsley, scallions, and pistachios before serving.

Notes

Increase lemon zest and juice for a tangier marinade flavor.
Use skin-on chicken for a crispier texture.
Stir carrots halfway through roasting for even cooking.