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Whole chicken with dates
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| Ingredients | |
| 3 1/2-4 pound | chicken |
| Kosher Salt | |
| Freshly Ground Black Pepper | |
| 4 Tablespoons | olive oil, divided |
| 1 | lemon, cut into thick slices crosswise, seeds removed |
| 2 | shallots, peeled and halved lengthwise |
| 4-6 medjool dates, pitted (1 per person to be served in my opinion) | |
| 4 sprigs | fresh thyme plus more for serving |
| 1 cup | water |
2 teaspoons ground Urfa chile or 1 teaspoon Aleppo pepper or 1 teaspoon crushed red pepper flakes
Flaky sea salt for serving
Instructions
Preheat oven to 425 degrees with rack in the middle.
Season chicken all over (top and bottom) with kosher salt and black pepper. Heat 2 Tablespoons oil in a large Dutch oven over medium-high heat (I used a 7.25 quart size which is the smallest you can do with this recipe). Place the chicken in the post breast side up, and using your tongs or 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's excess fat! It's rarely offered in whole-chicken recipes, so take advantage.
Cook, without moving, until the chicken is nice and browned, about 5-8 minutes. Seriously, no peeking! Nothing exciting will happen before 5 minutes, I promise you.
Add the lemon slices and shallot, maneuvering the chicken however you need so that the slices come into contact with the bottom of the pot. Don't worry about smooshing the lemons. Let everything sizzle in the chicken fat until lightly caramelized, about 2 minutes.
Add the dates, thyme sprigs and water. Sprinkle red pepper over chicken if using; cover. Roast in oven until dates are plump and chicken is well under way with its cooking, 20-25 minutes.
Uncover the pot and drizzle the chicken with the remaining 2 Tablespoons of oil. Return to the oven and bake, uncovered until liquid has reduce by half, and chicken is golden brown, 20-30 minutes. A thermometer should register 160 degrees when inserted into the breast, if using.
Let chicken rest in the pot for 10 minutes. Transfer to a cutting board and carve. Sprinkle with thyme leaves, flaky salt and serve with roasted shallots, lemon slices, dates and the luscious sauce at the bottom of the pan. Enjoy!
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