One-Pot Chicken with Caramelized Lemon and Dates

Recipe from “Nothing Fancy” by Alison Roman who writes, “This one-pot oven-cooked chicken is a true treasure. It’s sweet and tangy and a little spicy, and just downright special. It’s got the kind of bold flavors you wouldn’t expect from such few ingredients, which I guess is part of what makes it remarkable. But it’s also a rather flexible dish, able to be made with a whole chicken or chicken parts (bone-in, skin-on thighs, if you please) for a more weeknight-friendly vibe. But what makes it really special is how it’s cooked: first seared, breast side up, letting the legs and thighs brown and render, then lemons and shallots are fried in that fat, then water is added to provide adequate sauciness, cooking the chicken quickly yet gently. The lid is then removed so the top can finish browning. And then there you have, all at once, a chicken that is both nearly fall-apart tender and deeply golden brown on all sides. A chicken revelation!”

Disney Legal Cooking Club recipe.

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One-Pot Chicken with Caramelized Lemon and Dates

  • Total time: 1 Hour 30 Minutes
  • Servings: 4 to 6

Ingredients

  • 1 3 1/2-4 lb Chicken, or 3 lbs Bone-in, Skin-On Chicken Thighs or Legs
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 4 Tbsp Olive Oil, divided
  • 1 Lemon, cut into thick slices crosswise (about 1/4” thick), seeds removed
  • 2 Shallots, peeled if you want, halved lengthwise
  • 4–6 Medjool Dates (3 oz), pitted
  • 4 Sprigs Fresh Thyme or Oregano, plus more for serving
  • 1 Cup Water
  • 2 tsp Ground Urfa Chile or 1 tsp Crushed Red Pepper Flakes
  • Flaky Sea Salt

Directions

  • 1)

    Preheat the oven to 425°F.

  • 2)

    Season the chicken all over with salt and pepper. Heat 2 tablespoons of the oil in a large (at least 8-quart) Dutch oven over medium–high heat. Place the chicken in the pot breast side up, and using tongs or your hands (be careful!), press lightly to make sure the skin comes into even contact with the pot bottom. 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.)

  • 3)

    Cook, without moving, until the chicken is nice and browned, 5 to 8 minutes. Seriously, no peeking! Nothing exciting will happen before 5 minutes, I promise you.

  • 4)

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

  • 5)

    Add the dates, thyme, and water. Sprinkle the top of the chicken with the Urfa chile (or crushed red pepper flakes) and place the lid on. Put the Dutch oven in the oven and roast until the dates are plump, the lemon is jammy, and the chicken is almost but not totally cooked through, 20 to 25 minutes (it will look mostly cooked through and a little anemic from getting covered with the lid).

  • 6)

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

  • 7)

    Let the chicken rest in the Dutch oven for 10 minutes, then transfer to a cutting board and carve. Serve along with the shallot, lemons, and dates, with some more thyme and flaky sea salt sprinkled over.

Notes

DO AHEAD: This chicken can be made a few hours ahead, then kept in the Dutch oven at room temperature. If you wish to reheat it before serving, pop it back into the oven without a lid for 10 to 15 minutes or so.

A slightly modified recipe is available at: https://www.alisoneroman.com/recipes/one-pot-chicken/

Source: “Nothing Fancy” by Alison Roman, pg. 194.