Description
A succulent and flavorful roast chicken dish with a Mediterranean twist, featuring a blend of warm spices, sweet dates, crunchy pistachios, and tender carrots. This impressive yet simple-to-make recipe is perfect for a family dinner or special gathering.
Ingredients
Scale
For the Chicken:
- 1 whole chicken (about 4 pounds)
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Vegetables and Toppings:
- 1 pound carrots, peeled and cut into sticks
- 1 small red onion, cut into wedges
- 1/2 cup pitted dates, halved
- 1/2 cup shelled pistachios, roughly chopped
- 2 tablespoons fresh parsley, chopped
For the Glaze:
- 1/4 cup chicken broth
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C).
- Prepare the Chicken: Pat the chicken dry and place it on a roasting pan. Mix olive oil and spices, then rub over the chicken.
- Add Vegetables: Arrange carrots and onion around the chicken. Roast for 50-60 mins.
- Add Dates and Pistachios: Scatter around the chicken for the last 15 mins of roasting.
- Make Glaze: Warm broth, honey, and lemon juice. Pour over chicken after roasting.
- Rest and Serve: Let the chicken rest before carving. Garnish with fresh parsley.
Notes
- Marinate chicken ahead of time for more flavor.
- Substitute dried apricots or figs for dates if desired.
- Serve with couscous, rice, or flatbread.
Nutrition
- Serving Size: 1/6 chicken with vegetables
- Calories: 480
- Sugar: 14 g
- Sodium: 560 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 120 mg
