One-Pot Chicken with Caramelized Lemon and Dates

Name: One-Pot Chicken with Caramelized Lemon and Dates
Ingredients: 4 chicken legs; Kosher salt, freshly ground pepper; 1 tablespoon canola oil; 1 lemon, cut into thick slices crosswise (about 1/4” thick), seeds removed; 2 shallots, peeled if you want, halved lengthwise (or one red onion, peeled and cut into wedges); 4–6 medjool dates, pitted (can also replace with other sweet ingredients); 4 sprigs thyme or oregano, plus more for serving; 1–2 teaspoons crushed red pepper flakes

7 steps

Updated at: Thu, 17 Aug 2023 10:36:06 GMT

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Ingredients

4 servings

4chicken legs

kosher salt

freshly ground pepper

1 tablespooncanola oil

1lemon

cut into thick slices crosswise, about 1/4” thick, seeds removed

2shallots

peeled if you want, halved lengthwise, or one red onion, peeled and cut into wedges

4medjool dates

pitted, can also replace with other sweet ingredients

4 sprigsthyme

or oregano, plus more for serving

1 teaspoonscrushed red pepper flakes

Instructions

Step 1

1. Preheat oven to 425°.

OvenPreheat

Step 2

2. Season chicken with salt and pepper. Heat oil in a large (at least 5.5 qt) dutch oven over medium-high heat. Place chicken pieces skin side down; press lightly to make sure the skin comes into even contact with the pot.

Step 3

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

Step 4

4. Add lemon slices, maneuvering the chicken however you need so that the slices come into contact with the bottom of the pot.

Step 5

5. Let the lemons sizzle in the chicken fat until caramelized on one side, about 2 minutes. Add shallots, dates, thyme and 2 cups of water. Sprinkle the top of the chicken with crushed red pepper flakes

Step 6

6. Place dutch oven in the oven and roast uncovered until the dates are plump, the lemon is jammy and the chicken is almost but not totally cooked through, 20–25 minutes.

Step 7

7. Rest chicken for a few minutes in the dutch oven and then transfer to plate. Do not cover the browned skin with the sauce!

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