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One-pot chicken with dates and caramelised lemon

Name: One-pot chicken with dates and caramelised lemon
Total time: 1 h 15 min
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

1 hour 15 minutes
serves 4-6
Easy

Jammy lemons and plump roasted dates are cooked with this chicken for an easy yet alternative whole chicken dish

By Alison Roman

Published: November 3, 2019 at 12:00 pm

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

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.)
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.
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.
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.
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.