Sweet and Spicy Pan-Roasted Chicken with Carrots and Dates
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- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- easy
By Chef Michelle
Ingredients & Equipment
What we send
- 1/8 ounce
- thyme
- 1/8 ounce
- oregano
- 1
- yellow onion
- 10 ounces
- fingerling potatoes
- 2 packets
- honey
- 1
- navel orange
- 1
- bay leaf
- 6 ounces
- carrots
- 6
- dates
- 2
- boneless chicken breasts
- 1/4 teaspoon
- Aleppo pepper
- 2 tablespoons
- whole-grain mustard
What You’ll Need
- kosher salt
- black pepper
- olive oil
- large resealable plastic bag (optional)
- 10" medium high-sided ovenproof pan
- baking sheet
Cooking Steps
Prepare Ingredients
Preheat oven to 450ºF. Rinse carrots and cut on a diagonal into ¼-inch thick pieces. Rinse potatoes and halve lengthwise. Cut dates crosswise into ¼-inch pieces (try stacking the dates or lining them up together to slice them all at once!). Halve orange. Peel onion, halve, and thinly slice.
Marinate Vegetables
In a large shallow bowl or resealable plastic bag, whisk together honey, mustard, Aleppo pepper (or skip it if you don't want any spiciness), juice of 1 orange, 1 tablespoon olive oil, ½ teaspoon salt and black pepper until fully combined to make sauce. Add bay leaf, whole oregano and thyme sprigs, carrots, dates, and onion to sauce, toss to coat, and set aside.
Sear Chicken
Heat a medium high-sided ovenproof pan over medium heat. Season chicken all over with ½ teaspoon salt and black pepper as desired. Carefully hover your hand a few inches away from the pan—when you can feel heat, add chicken skin-side down and sear until skin is golden brown and easily lifts from pan, 8-9 minutes. Remove pan from heat. Transfer chicken to a plate skin-side up, reserving pan for roasting.
Prepare Potatoes
While chicken sears, on a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt and black pepper as desired. Arrange cut-side down in a single layer. Set aside until chicken is ready for roasting.
Roast Chicken and Potatoes
Pour vegetables and sauce into pan from chicken. Return chicken to pan, skin-side up, on top of vegetables. Transfer pan with chicken and baking sheet with potatoes to oven at the same time. Roast until potatoes are tender and chicken is cooked through and no longer pink, about 15 minutes. (P.S. This is a great time to set the table!)
Plate Sweet and Spicy Chicken
Remove baking sheet and pan from oven. Remove and discard bay leaf and whole herb sprigs from pan with chicken. Divide vegetables and potatoes evenly between serving plates, top with chicken, and drizzle over any remaining sauce from pan. Dig in!