Lemon and Date Jammy Chicken Roast
INGREDIENTS :
3.5 to 4 pound chicken
4 tablespoon olive oil, divided
2 lemons, cut into thick slices and seeds removed
2 shallots, halved lengthwise
6 dates, pitted (medjool dates are best)
1-2 tablespoon Emily Jilg Co Sunday Supper Blend
1.5 cups water
2-3 teaspoon of crushed red pepper (if desired)
INSTRUCTIONS :
Preheat oven to 425F.
Season chicken all over with the Sunday Supper blend and kosher salt.
In a large dutch oven (with lid!) heat 2 tablespoons of olive oil and place chicken breast side up into the pot. Using tongs, press the chick down slightly to make sure the skin comes in contact with the bottom of the pan.
Cook for 5 to 8 minutes, without moving to peek, allowing the skin to brown.
Use your tongs to lift the chicken and add the lemon slices and shallots under and around. •Let these caramelize for 2 to 3 minutes.
Next, sprinkle the chicken with crushed red pepper and add the dates to the pan and pour in the water.
Place the lid on and put the pot into the oven for 20 to 25 minutes. Then remove the lid, drizzle 2 more tablespoons of olive oil onto the chicken and return to the oven for another 25 to 30 minutes.
When done the chicken will be nicely browned and the liquid at the bottom of the pot with have reduced slight and thicken.
Allow the chicken to rest for 10 minutes or so before serving. The lemons, dates and shallots will have created a yummy jam to serve with the chicken! I enjoyed this with a simple salad but these flavors go great with ANY side dish!!
