Sweet and Spicy Sheet Pan Chicken with Carrots and Dates

This dish celebrates the joy of cooking an entire meal on only one sheet pan —warm, comforting, and quick on cleanup. Sweet and savory chicken roasts atop a bed of vegetables.

1. Prepare Ingredients Preheat oven to 450°F. Halve orange. Rinse carrots and thinly slice on a diagonal. Peel onion, halve, and thinly slice. Cut dates crosswise into ¼-inch slices. Rinse chicken and pat dry with paper towel.

2. Make Marinade In a large shallow bowl or resealable plastic bag, combine bay leaf, honey, whole herb sprigs, mustard, as much Aleppo pepper as desired, juice of 1 orange, and 1 tablespoon olive oil.

3. Marinate Chicken and Vegetables Add carrots, onion, dates, and chicken to marinade and turn to coat. Set aside to marinate at room temperature for about 10 minutes.

4. Roast Chicken and Vegetables Transfer chicken, vegetables, and marinade to a foil-lined baking sheet. Season all over with 1 teaspoon kosher salt and black pepper. Arrange in a single layer with chicken skin-side up. Transfer to oven and roast together until chicken is cooked through and no longer pink and vegetables are tender, 18-23 minutes.

5. Plate Chicken Remove and discard whole herb sprigs and bay leaf. Serve roasted chicken atop a bed of vegetables, sit back, and enjoy.

Prepared by: Chef Hanna Yurkovetskaya