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Roasted Chicken with a Medjool Date, Carrot and Apple Medley

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4-6 1x
roasted chicken with medjool dates
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  • 1 (3-4 pound) chicken, cut into 6 pieces, OR, 4-6 skin-on chicken breasts
  • 1 and 1/2 pound multicolored baby carrots, cut in half
  • 4 Natural Delights Medjool dates, pitted and chopped
  • 2 honey crisp apples, cored and diced in cubes
  • 1/4 cup of pomegranate gems, plus additional for garnish
  • 4 tablespoons olive oil, divided
  • 1 tablespoon dried thyme, divided
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 400 degrees F. and set two racks, one closer to the bottom of the oven
  2. In a large bowl, coat the chicken with 2 tablespoons olive oil, 1/2 tablespoon thyme, salt, pepper, chipotle chili powder, and allspice
  3. Set chicken aside and prepare the fruit and veggie medley
  4. On a large baking sheet combine Medjool dates, carrots, apples, pomegranate gems, 1/2 tablespoon thyme and minced garlic with 1 tablespoon olive oil and additional salt and pepper to taste
  5. Mix well with hands to evenly coat fruit and veggies with oil and spices
  6. Place in oven and set timer for 10 minutes
  7. Then, in a large cast iron skillet, heat 1 tablespoon olive oil and add chicken to pan. Sear each side for 4 minutes and transfer to a baking sheet
  8. After 10 minutes is up, stir around the carrot mix and place back into the oven on top rack
  9. Add the baking sheet with chicken to oven on the bottom rack
  10. Set timer to 20 minutes, remove chicken from the oven when the meat thermometer reaches 160 degrees F. (about 20 minutes)
  11. Add an additional 5 minutes if needed – exact time will depend on size of chicken pieces used
  12. Take the carrot mix out of the oven and place on the bottom of a platter with chicken over top, or serve as is!