Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios

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1 teaspoon lemon zest

3 tablespoons freshly squeezed lemon juice, from 1 large lemon

1 teaspoon orange zest

6 tablespoons freshly squeezed orange juice, from 2 oranges

6 tablespoons extra-virgin olive oil

3 tablespoons whole grain mustard

6 tablespoons honey

½ teaspoon crushed red pepper flakes

3 cloves garlic, roughly chopped

1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

2½ teaspoons salt

4 pounds bone-in chicken pieces (thighs, drumsticks and breasts)

3 cups ¼-inch sliced carrots

1 medium yellow onion, halved and thinly sliced

1 cup thinly sliced dried dates

2 tablespoons chopped Italian parsley, for garnish

2 scallions, light and dark green parts, thinly sliced, for garnish

¼ cup chopped salted pistachios, for garnish

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