One-Pot Chicken with Dates and Caramelised Lemon

1 HOUR 15 MINUTES SERVES 4-6 | EASY | LC GF

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.

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

• 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.)

• 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.

• 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.

• 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.

• 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.

PER SERVING (6) 458 KCALS | FAT 25.4G SATURATES 6G | CARBS 17.6G | SUGARS 16.9G FIBRE 3.3G | PROTEIN 38.1G | SALT 0.6G