One-pot chicken with dates and caramelised lemon
- Preparation and cooking time
- Total time
- Serves 4-6
- whole chicken 1.8kg or chicken thighs or legs 1.25kg
- 4 tbsp olive oil
- 1 lemon, cut into thick rounds, pips removed
- 2 echalion shallots, halved lengthways
- 4-6 medjool dates, pitted
- 4 thyme or oregano sprigs, plus extra to serve
- ground urfa chilli 2 tbsp or dried chilli flakes 1 tsp
- 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.