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Sweet and Spicy Pan-Roasted Chicken

Sweet and Spicy Pan-Roasted Chicken with Carrots and Dates

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You and the pan are BFFs in this simple, weeknight-friendly dish. Chicken breasts are pan-seared for golden and crispy skin, then roasted with dates and a medley of vegetables, together in one pan, so everything’s out of the oven and on the table at the same time. A sticky marinade of orange juice, honey, and Aleppo pepper adds sweet-and-spicy balance for maximum flavor, with minimal effort.
  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • thyme
    • 1/8 ounce
    • thyme
  • oregano
    • 1/8 ounce
    • oregano
  • yellow onion
    • 1
    • yellow onion
  • fingerling potatoes
    • 10 ounces
    • fingerling potatoes
  • honey
    • 2 packets
    • honey
  • navel orange
    • 1
    • navel orange
  • bay leaf
    • 1
    • bay leaf
  • carrots
    • 6 ounces
    • carrots
  • dates
    • 6
    • dates
  • boneless chicken breasts
    • 2
    • boneless chicken breasts
  • Aleppo pepper
    • 1/4 teaspoon
    • Aleppo pepper
  • whole-grain mustard
    • 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

  1. Prepare Ingredients

    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.

  2. Marinate Vegetables

    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.

  3. Sear Chicken

    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.

  4. Prepare Potatoes

    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.

  5. Roast Chicken and Potatoes

    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!)

  6. Plate Sweet and Spicy Chicken

    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!

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