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One-pot chicken with dates and caramelised lemon
- Alison Roman
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Serves 4-6
Easy
Total time: 1 hr and 15 mins
A star rating of 5 out of 5.1 ratingRate
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Jammy lemons and plump roasted dates are cooked with this chicken for an easy yet alternative whole chicken dish
Gluten free
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Try this one-pot chicken with dates, then check out our paprika chicken and classic roast chicken.
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
Nutrition
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whole chicken 1.8kg or chicken thighs or legs 1.25kg
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4 tbsp olive oil
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1 lemon
cut into thick rounds, pips removed
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2 echalion shallots
halved lengthways
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4-6 medjool dates
pitted
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4 thyme or oregano sprigs
plus extra to serve
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ground urfa chilli 2 tbsp or dried chilli flakes 1 tsp
Nutrition: per serving
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kcal458
low
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fat25.4g
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saturates6g
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carbs17.6g
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sugars16.9g
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fibre3.3g
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protein38.1g
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salt0.6g
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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.
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.
Authors
Alison Roman
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