ONE-POT CHICKEN WITH DATES AND CARAMELISED LEMON

SERVES 4-6

1.8 kg chicken or 1.25 kg bone-in, skin-on

chicken thighs or legs

Salt and freshly ground black pepper

4 tbs olive oil

1 lemon, cut into thick slices crossways,

seeds removed

2 shallots, halved lengthways

4-6 medjool dates, pitted

4 thyme or oregano sprigs, plus extra to

serve

2 tsp ground urfa chilli (dried Turkish chilli – from gourmet food shops. Substitute 1 tsp chilli flakes)

Flaky sea salt

Preheat the oven to 215°C.

Season the chicken all over with salt and pepper. Heat 2 tbs of the oil in a large flameproof casserole dish over medium– high heat. Place the chicken in the pot, breast-side up. Using tongs, press lightly to make sure the skin comes into even contact with the bottom of the pot. This is your chance to brown the legs and render that excess fat! It’s rarely offered in whole-chicken recipes, so take advantage. (If using parts, just sear the chicken skin-side down.)

Cook, without moving it, until the chicken is nice and browned,

5-8 minutes. Seriously, no peeking! Nothing exciting will happen before 5 minutes, I promise you.

Add the lemon slices and shallot, manoeuvring the chicken however you need so that the lemon slices come into contact with the bottom of the pot. Let everything sizzle in the chicken fat until lightly caramelised, about 2 minutes.

Add the dates, herbs and 250 ml (1 cup) water. Sprinkle the top of the chicken with the chilli and place the lid on. Transfer to the oven and roast until the dates are plump, the lemon slices are jammy, and the chicken is almost but not totally cooked through, 20-25 minutes. ( The chicken will look mostly cooked through, and a little anaemic from having been covered with the lid.)

Remove the lid and drizzle the chicken with the remaining 2 tbs olive oil. Continue to cook until the liquid has reduced by half, and the top of the chicken is an illustrious, glistening golden brown, another 20-30 minutes (depending on whether you’re using parts, or a whole bird).

Let the chicken rest in the pot for 10 minutes, then transfer to a cutting board and carve. Serve alongside the shallot, lemon slices and dates, with some more thyme and flaky salt sprinkled over. DO AHEAD This chicken can be cooked a few hours ahead, then kept in the casserole dish at room temperature.

If you wish to reheat it before serving, pop it back into the oven without the lid on for 10-15 minutes or so.