Marinade:

• 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
• 1/2 teaspoon crushed red pepper flakes
• 3 cloves garlic, roughly chopped
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 2 1/2 teaspoons salt

Chicken and Vegetables:

• 4 pounds bone-in chicken pieces (thighs, drumsticks, and breasts)
• 3 cups 1/4-inch sliced carrots
• 1 medium yellow onion, halved and thinly sliced
• 1 cup thinly sliced dried dates

Garnish:

• 2 tablespoons chopped Italian parsley
• 2 scallions, light and dark green parts, thinly sliced
• 1/4 cup chopped salted pistachios