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One-pot Chicken with Dates & Caramelised Lemon |
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| Serves 4-6 |
Prep 15 mins |
Cooking 1hr |
Easy |
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My rating |
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Ingredients |
1.8kg whole chicken or 1.25kg chicken thighs or legs or mixture
of both
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 + extra to serve
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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
a pot, breast-side up and, using tongs, press lightly to
make sure the skin comes in even contact with the base.
(If using thighs or legs, sear the chicken skin side down)
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Cook for 5-8 mins without
moving the chicken, until browned. Add the lemon slices
and the shallots, ensuring the lemon gets to the bottom of
the pan. Sizzle for 2 mins
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Add the dates, herbs and 250ml water
and put the lid on. Roast in the oven for 20-25 mins 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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Remove the lid and drizzle the
chicken with the remaining 2 tbsp of olive oil. Continue
to cook for another 20 - 30 mins or until the liquid has
reduced by half, and the top of the chicken is golden
brown.
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Let the chicken rest in the pan for
10 mins, 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.
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DAILY
DINNERS 
