'Tsimmes' Chicken with prunes and apricots

From Epicurious for Passover
https://www.epicurious.com/recipes/food/views/tzimmes-chicken-with-apricots-prunes-and-carrots?mbid=nl_cookthisnow&mbid=nl_03252018_Daily_CTN_FromEpi%20(1)&CNDID=4649318&spMailingID=13175910&spUserID=MTI5MTUxMDQ1NzYwS0&spJobID=1362071861&spReportId=MTM2MjA3MTg2MQS2

This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe feeds a crowd with minimal effort, giving you plenty of time for stress-free hosting.

It is delicious but on the sweet side.  I don't think I'd be able to advocate for this as a healthy meal exactly, but it IS tasty!  And, as with many dishes, much better the next day, and the day after that.  It can use a lot of plain grain or potato to go with it. I used bulgur and it worked well, soaking up the sauce.  I might try it again and include potatoes in the pan. The little bit of cayenne gives it a good kick.  The dried fruit become very soft and tasty.

Ingredients:

2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use

4 teaspoons kosher salt, divided
1/2 cup plus 2 tablespoons honey
1/2 cup olive oil
1/2 cup fresh lemon juice
2 teaspoons freshly ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper

2 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large
1 large red onion, cut into 1/2" wedges
12 garlic cloves, peeled
8 ounces dried apricots (about 1 1/2 cups)
8 ounces dried prunes (about 1 1/2 cups)
20 sprigs thyme
1 1/2 cups dry white wine
Parsley leaves with tender stems (optional, for serving)

Directions:

1) Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
2) Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine.
3) Divide everything EXCEPT chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each sheet.
4) Cover sheets tightly with foil. Roast 15 minutes, then remove from oven.
5) Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30–35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
6) Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.

Calories772
Carbohydrates78 g(26%)
Fat38 g(58%)
Protein33 g(65%)
Saturated Fat9 g(43%)
Sodium1136 mg(47%)
Polyunsaturated Fat7 g
Fiber7 g(28%)
Monounsaturated Fat20 g
Cholesterol116 mg(39%)
per serving (8 servings)