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company chicken breast with carrots citrus and pistachios with broccoli on plate.
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4.74 from 42 votes

Citrus Chicken with Carrots, Prunes and Pistachios

Citrus chicken with carrots, prunes & pistachios is a treat for the eyes, taste buds and cook (make-ahead). The flavors blend beautifully and the presentation is eye-popping.
Prep Time25 minutes
Cook Time40 minutes
marinating time30 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: American
Servings (change as needed): 5

Ingredients

  • 4 pounds (1.8kg) raw chicken pieces

Citrus Chicken Marinade

  • 1 lemon (for lemon zest and juice) or lime zest and juice
  • 1 large orange (for orange zest and juice) for extra sauce add more fresh orange juice (extra 1/2 - 1 orange)
  • 4 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2 tablespoon grainy mustard
  • 6 tablespoon honey
  • 1 teaspoon dried thyme (or 1 tbsp fresh)
  • 1/2 teaspoon red pepper flakes (or less, to taste)
  • 2 1/2 teaspoon kosher salt
  • 1 tablespoon cornstarch slurry (optional), Note 1 I do this

Vegetables/Fruits

  • 3 cups (450g) carrots, peeled and very thinly sliced (1/4 inch thick or less)
  • 1 lemon, to be cut up and blanched (optional, but great!)
  • 1 medium onion, halved and thinly sliced
  • 1 cup prunes, roughly chopped (or use dates, raisins or apricots)

Garnish

  • 1/4 cup (12g) chopped fresh parsley (or cilantro)
  • 2 green onions, thinly sliced
  • 1/4 cup roasted pistachios, chopped

Instructions

  • PREPARE MARINADE: Put all marinade ingredients in large resealable plastic bag or container. Squish it around to blend ingredients.
  • PREPARE VEGETABLES/FRUIT: For blanched lemon: cut lemon into quarters and remove seeds. Slice each quarter into thin wedges. Place into small pot of boiling salted water for 2 minutes, then drain. Add lemon wedges, prunes, carrots and onions to the bag with the marinade.
  • MARINATE CHICKEN: Pat chicken pieces dry with paper towels then add to bag with marinade. Seal and massage to coat chicken, fruits and vegetables well. Place in fridge to marinate for 6 hours or overnight. If short on time, marinate for 30 minutes at room temperature.
  • ROAST CHICKEN: Preheat oven to 400F/204C. Prepare a rimmed pan lined with foil and sprayed with oil. Transfer chicken, marinade and vegetables to pan Chicken skin side up. Roast for 35-40 minutes until lightly browned. Cooking time will depend on size of chicken pieces.. An instant thermometer piercing the breast should an internal temperature of 155-160F. Stir carrots. Turn on broiler. Leave chicken on middle rack. Broil for 3-5 minutes or until crispy, golden brown (watching carefully so it doesn't burn).
  • GARNISH AND SERVE: Place chicken, vegetables and sauce onto a platter. Garnish with parsley, green onions and pistachios. Serve immediately.

Notes

  1. To thicken Sauce with cornstarch slurry (optional): If you prefer as slightly thickened sauce like I do, add a slurry of cornstarch to the marinade (1 tbsp cornstarch mixed with one tbsp. water) and mix it in well. I always do this. 
  2. Variations:
    • Play with the seasonings. For example, add a Moroccan profile with some cumin, cinnamon and coriander. 
    • Substitute the prunes with dates, apricots or raisins..
  3. Make Ahead: The whole dish can be made a day ahead (or in the morning) and popped into the oven before serving.
 
Nutritional daily values are estimates.
Calories: 750kcal | Carbohydrates: 64g | Protein: 37g | Fat: 41g | Saturated Fat: 10g | Cholesterol: 131mg | Sodium: 1416mg | Potassium: 1090mg | Fiber: 8g | Sugar: 43g | Vitamin A: 13790IU | Vitamin C: 52mg | Calcium: 111mg | Iron: 3mg