Easy Chicken Dinner Recipe With Dates & Lemon

10
Ingredients

10m
Prep Time

70m
Cook Time

1h 20m
Ready In

Recipe: #35830

October 09, 2020

Categories: Chicken, Gluten-Free, No Eggs Non-Dairy, Kosher Meat, Chicken Dinner, more

recipe by:
Marramamba

"An intriguing recipe from This is How I Cook adapted to chicken pieces rather than a whole chicken"

Original is 4-6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (496.2 g)
Calories 967
Total Fat - 70.3 g
Saturated Fat - 17.2 g
Cholesterol - 333.4 mg
Sodium - 270.9 mg
Total Carbohydrate - 28.4 g
Dietary Fiber - 4.4 g
Sugars - 18.2 g
Protein - 57.2 g
Calcium - 79.2 mg
Iron - 3.5 mg
Vitamin C - 32.6 mg
Thiamin - 0.3 mg

Step 1

Preheat oven to 425.

Step 2

Season chicken all over with salt and pepper. Heat 2 T olive oil in a large Dutch oven over medium high heat. Place chicken pieces in the pot, fat side down and press it lightly to make sure the skin comes in contact with the pot. brown the pieces then turn fat side up

Step 3

Add the lemons and shallots, placing them so they come in contact with the bottom of the pot. You may have to lift the chicken a bit. Let everything sizzle in the chicken fat until lightly caramelized, about two minutes.

Step 4

Add the dates, thyme and water. Sprinkle the top of the chicken with the Urfa chile and place the lid on. Place the Dutch oven in the oven and roast until the dates are plump, the lemon is jammy and the chicken is almost cooked through. If you have a larger chicken, this could take a bit longer.

Step 5

Remove the lid and drizzle the chicken with the rest of the olive oil and continue to cook until the liquid has educed by half and the top of the chicken is golden and glistening, another 20-30 minutes.

Step 6

Let the chicken rest in the Dutch oven for 10 minutes, then transfer to a cutting board and carve. I always use my kitchen shears and cut into 4 pieces. You may want to slice up the breast though. Serve with the lemons, dates and shallots. Sprinkle with flaky sea salt.