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Date Glazed Roast Chicken


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Date Glazed Roast Chicken


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18 Ratings18 Ratings18 Ratings18 Ratings5 Star (18 Ratings)
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Date Glazed Roast Chicken


  • Prep Time : 25 min
  • Cook Time : 55 min
  • Ready Time : 1 hour, 20 min


6 Servings


  • 8 ounces dried dates, about 10 to 12
  • 1 cup orange juice
  • 3 cloves garlic, chopped
  • 2 tablespoons fresh thyme
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • 1 chicken, cut into 1/8ths (3-pound chicken)


In a small bowl, soak dates in enough warm water to cover for 20 minutes or until skins peel off easily. Remove skins and pits.

Preheat oven to 350° F and lightly spray a baking pan with cooking spray.

In a food processor or blender, combine dates, orange juice, garlic, thyme, olive oil, vinegar, cinnamon and cumin and blend until smooth. In a large bowl combine chicken with date glaze and toss to combine.

Spread chicken pieces out in a single layer on prepared baking pan and bake for 25 minutes.  Flip and bake another 25 minutes.  Remove baking pan from the oven and flip chicken pieces once more, skin side up and spray with cooking spray.  Broil on high for 3 to 5 minutes to brown.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




10 Responses to Date Glazed Roast Chicken

  1. Hi Jamie,
    In addition to the honey and date chicken thigh recipe, I made this one as well. It is my daughter’s favorite, however, I believe that it tastes better a few days later, so that all the liquids and spices have a chance to marinate as it sits in the fridge. This is a great recipe and I suggest making the sauce/marinade in a large food processor. I used a smaller one and the liquid seeped out. Yum, yum
    and have a Gmar Chatima Tova.

    • thanks so much for the feedback!!! really appreciated! and I like your daughter’s taste.

  2. avatar says: guest

    I am trying to decide between making this or the honey date chicken thigh recipe- is this recipe sweet at all? What if I add a bit of honey to this recipe would that work ok?

    • that’s like asking me to pick a favorite child!!! this recipe is sweet — you can add honey but I don’t think you need it. this recipe is amazing and really special! but in an effort to offer you some direction I would say the honey chicken may have a little more universal appeal (that is to say slightly more generic) sweet and delicious and a total crowd pleaser)

  3. avatar says: tbeno

    Do you recommend fresh dates or the dried medjouls?

  4. avatar says: Mom in NJ

    Recipe was easy, different and delicious!

  5. avatar says: Debra

    This sounds great, Jamie. I’m wondering if you have suggestions on how to make this using boneless chicken breast instead. Thoughts or suggestions? Thanks!

    • sure great idea — all the same just adjust the cooking time. depending on thickness should be 10-15 minutes per side and you can skip the broil step. enJOY!

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