- 1 lemon plus 3T lemon juice
- salt
- 3 T orange juice
- 4T olive oil
- 1 1/2 T grainy mustard
- 3 T honey
- 1 bay leaf
- 1 t red pepper flakes
- black pepper (lots)
- 8 chicken legs and thighs
- 3 Cups slices carrots
- 1 onion halves and thinly sliced
- 2/3 Cups sliced dates
- 1T fresh thyme leaves
- 1/4 Cup chopped cilantro or parsley for garnish
- 2 scallions sliced for garnish
- 1/4 Cup chopped toasted pistachio nuts for garnish
1. Quarter the lemon lengthwise,removing the seeds. Thinly slice crosswise into small wedges and add to a small pot of salted boiling water.lackpepper. Blanch 2 minutes and drain.
2.in a sauce pan whisk together lemon.orange.oil,mustard,honey,salt (lots),bayleaf and pepper flakes and
black pepper.Bring to a boil and simmer for 5 minutes and cool
3.Put chicken and cooled honey mixture in a bowl.Add carrots,dates,thyme and lemon slices and mix well.
let marinate at least 30 minutes at room temperature but preferably overnight in the fridge.
4.heat oven to F425.
Transfer everything on a sheet pan with a rim.Roast till chicken is browned and cooked through,about 30 to 40 minutes.If needed remove the chicken and let carrots cook longer (7to 12 minutes)
5.Spoon carrots over chicken and top with cilantro,scallions and pistachios
Serves 4
