Sheet Pan Chicken with Pistachios and Honey
Serves: Serves 4 to 6
This is a variation of a slightly more exotic chicken dish created by Yotam Ottolenghi. We loved the idea of roasting chicken pieces with honey and nuts, but wanted to simplify the ingredients to reflect what’s usually in our own pantries. The result is just as delicious. Serve over rice.
  • 1 onion, chopped 1
  • 1 tsp ground ginger 5 mL
  • 1 tsp ground cinnamon 5 mL
  • Pinch saffron Pinch
  • 1⁄4 cup olive oil 60 mL
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • 2 lbs assorted bone-in skin-on chicken pieces 1 kg
  • 3 tbsp liquid honey 45 mL
  • 1⁄2 tsp vanilla 2 mL
  • 1 tbsp warm water (approx.) 15 mL
  • 3⁄4 cup shelled pistachios, roughly chopped 175 mL
  1. In a small bowl, combine onion, ginger, cinnamon, saffron, oil, lemon juice, salt and pepper. Place chicken in a shallow dish (or sealable plastic bag) and cover with marinade. Cover and refrigerate for a couple of hours or overnight.
  2. Preheat oven to 400°F (200°C). Remove chicken from marinade and arrange on a rimmed baking sheet, then pour marinade over top. Roast for 35 minutes.
  3. Meanwhile, in another small bowl, combine honey and vanilla. Stir in warm water to form a paste (start with a little water and add more until you get a workable consistency). Stir in pistachios. Remove chicken from oven and spread paste evenly on top of chicken. Bake for 5 to 10 minutes or until juices run clear when chicken is pierced.
Tip: Any combination of bone-in skin-on chicken pieces is fine in this recipe, and the same amount of marinade will work for a slightly larger quantity. If you are comfortable with dismantling a whole chicken (or have a butcher who will do it for you), that will work. For ease, we also like buying a couple of packages of chicken thighs and legs.
Recipe by Food Bloggers of Canada at