Sweet and Spicy Roasted Chicken

Sweet and Spicy Roasted Chicken

with Herbed Couscous

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A chili-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken, from Melissa Clark, its fiery, syrupy character. Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and almonds lends freshness and crunch.  The herbed couscous helps to soak up the sauce.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 45 min
  • Allergens: Tree nuts,Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Chardonnay
  • Pale Ale

INGREDIENTS:

  • Dried Dates
  • Red Chili Flakes
  • Lemon
  • Honey
  • Orange
  • Small Onion
  • Carrot
  • Thyme
  • Chicken Base
  • Grain Mustard
  • Bay Leaf
  • Parsley
  • Israeli Couscous
  • Chopped Roasted Almonds
  • Half Bone In Chicken

EQUIPMENT YOU'LL NEED:

  • Large Bowl
  • Medium Saucepot with Lid
  • Peeler
  • Plastic Wrap
  • Sheet Pan Lined with Foil
  • Small Bowl
  • Small Saucepot
  • Zester or Microplane

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.