Cookbook author and recipe developer Alison Roman has a knack for making unfussy food feel like an event. Her recipes never require complicated techniques or hard-to-find ingredients, and yet they always deliver big on flavor.
If you’ve come across her cookbooks—Dining In, Nothing Fancy, or Sweet Enough—or her wildly popular newsletter aptly titled “A Newsletter,” you know that Roman’s cooking philosophy revolves around bold, unexpected flavor combinations that somehow feel both effortless and special at the same time. Her recipe for One-Pot Chicken with Caramelized Lemon and Dates is peak Alison Roman: simple yet sophisticated, and just a little bit messy in the most beautiful way.
The combination of golden, crispy-skinned chicken, jammy roasted lemons and sticky-sweet Medjool dates results in a dish that’s savory, sweet, slightly bitter, and absolutely packed with flavor whether it’s dinner for a crowd or a party for one.
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What Makes Alison Roman’s Roast Chicken So Special?
Roman describes her roast chicken as “somehow everything you want in a chicken.” It’s truly anything but basic. Instead of relying on the usual garlic, butter and herb treatment, Roman takes things in a more unexpected direction by using two surprising ingredients: caramelized lemons and Medjool dates.
Caramelized lemons lend a subtle bitterness and bright acidity, while the Medjool dates bring a rich, natural sweetness you would never expect in a chicken recipe. Roman says the two complementary ingredient leave you with a sauce that is “saucy, sweet, tangy and a little spicy.”
Her recipe also nails it on a technical level. Browning the chicken in a Dutch oven prior to roasting it in the oven helps to create an ultra-crispy chicken skin. Cooking everything together all in the one pot means the flavors meld into a gorgeous, spoon-worthy sauce that you’ll want to drizzle over everything.
Related: Alison Roman’s Ricotta Cake Is an Easy Summer Treat
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How to Make Alison Roman’s Roast Chicken
Preheat your oven to 425°. Generously season a whole chicken (around 4 pounds) or 3 pounds of bone-in, skin-on chicken thighs with kosher salt and black pepper. In a large Dutch oven over medium-high heat, warm a tablespoon of canola oil. Place the chicken in the pot, legs side down, pressing lightly to ensure even contact with the surface. Cook without moving for about 5 to 8 minutes, allowing the skin to develop a rich, golden hue.
Once the chicken is browned, add lemon slices and position them so they make contact with the bottom of the pot. Let the lemons sizzle in the rendered chicken fat until they become caramelized on one side, approximately 2 minutes. Next, throw in shallots (peeled and halved lengthwise) or red onion (peeled and cut into wedges), pitted Medjool dates, fresh thyme or oregano sprigs and water to the pot. Sprinkle crushed red pepper flakes over the chicken, then cover the pot.
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Transfer the Dutch oven to the preheated oven and roast for 20 to 25 minutes. Remove the lid and continue cooking for an additional 20 to 25 minutes. This uncovered phase allows the liquid to reduce by half and the chicken skin to remain golden and crisp.
Let the chicken rest for 10 minutes, then transfer the bird to a cutting board and carve into pieces. Serve alongside the caramelized lemons, softened shallots, and dates. Serve garnished with the fresh herbs and wait for the compliments to roll in.
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