Hanukkah, a festival commemorating deliverance from religious oppression and the re-dedication of the Holy Temple in Jerusalem, is a beloved Jewish holiday.

Traditional Hanukkah dishes ring in the Festival of Lights with  family favorites like braised brisket, crispy latkes, fresh doughnuts and a roast chicken dinner.

This dish has a complex of sweet, spicy and tart flavors that will excite your taste buds and leave your guest wanting more.

Serves 4 to 6

Ingredients:
1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2½ teaspoons kosher salt, more for pot
3 Tablespoons freshly squeezed orange juice
4 Tablespoons olive oil
1½ Tablespoons Dijon mustard
3 Tablespoons honey
1 bay leaf
½ to 1 teaspoon crushed red pepper flakes, to taste
Black pepper, to taste
One 4-pound chicken, cut into eight pieces
1 onion, halved and thinly sliced
2/3 cup sliced figs
1 Tablespoon fresh thyme leaves
1/3 cup white wine
3 cups carrots,  sliced ¼-inch thick

For the Glaze:
2 Tablespoons orange marmalade or apricot preserves
2 teaspoons balsamic vinegar

For Garnish:
¼ cup chopped parsley
2 scallions, thinly sliced
¼ cup  toasted pine nuts

Directions:
Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for two minutes and drain. Reserve the lemon wedges.

In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for five minutes. Let cool.

Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, or overnight for  in the refrigerator, for best results.

Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim or a glass baking dish. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings.

Mix the marmalade and vinegar together and brush over the chicken. Roast for an additional 5 minutes to set the glaze. Let the chicken rest for 30 minutes.

Remove the chicken from the pan and set aside.

Deglaze the pan with white wine and scrape the browned bits from the bottom of the pan. Add the carrots to the pan and stir; if the bottom of the pan  still looks, dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about seven to 12 minutes longer.

To serve family style, arrange the pieces chicken on a large platter.Spoon carrots over chicken and top with parsley, scallions and a sprinkling of  pine nuts.