Try this twist on a roast chicken, or make our classic roast chicken recipe here.
Alison Roman says…“It’s sweet and tangy and a little spicy, and just downright special. It’s got the kind of bold flavours you wouldn’t expect from so few ingredients. But it’s also a rather flexible dish and can be made with a whole chicken or chicken parts for a weeknight-friendly vibe.”
Check out Alison Roman’s guide to the best places to eat and drink in New York here…
Ingredients
- whole chicken 1.8kg or chicken thighs or legs 1.25kg
- olive oil 4 tbsp
- lemon 1, cut into thick rounds, pips removed
- echalion shallots 2, halved lengthways
- medjool dates 4-6, pitted
- thyme or oregano sprigs 4, plus extra to serve
- ground urfa chilli 2 tbsp or dried chilli flakes 1 tsp
Method
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Step 1
Heat the oven 220C/fan 200C/gas 7. Season the chicken all over. Heat 2 tbsp of the oil in a large casserole over medium-high heat. Put the chicken in the pot, breast-side up and, using tongs, press lightly to make sure the skin comes into even contact with the base. (If using thighs or legs, sear the chicken skin-side down.)
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Step 2
Cook for 5-8 minutes without moving the chicken, until browned. Add the lemon slices and shallots, ensuring the lemon gets to the bottom of the pan. Sizzle for 2 minutes.
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Step 3
Add the dates, herbs and 250ml water. Sprinkle the top of the chicken with the chilli and put the lid on. Roast in the oven for 20-25 minutes or until the dates are plump, the lemon slices are jammy and the chicken is almost but not totally cooked through.
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Step 4
Remove the lid and drizzle the chicken with the remaining 2 tbsp olive oil. Continue to cook for another 20-30 minutes or until the liquid has reduced by 1/2, and the top of the chicken is golden brown.
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Step 5
Let the chicken rest in the pan for 10 minutes, then transfer to a chopping board and carve. Serve alongside the shallots, lemon slices and dates, with some more thyme and flaky salt sprinkled over.
*This recipe is gluten-free according to industry standards
Recipes extracted from Nothing Fancy: Unfussy Food for Having People Over by Alison Roman (£22, Hardie Grant). Listen to Alison chat on episode 171 of the olive magazine podcast.
Check out our best roast chicken recipes here...
Nutritional Information
- Kcals 458
- Fat 25.4g
- Saturates 6g
- Carbs 17.6g
- Sugars 16.9g
- Fibre 3.3g
- Protein 38.1g
- Salt 0.6g
