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.
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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."
Related: Alison Roman's Ricotta Cake Is an Easy Summer Treat
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.
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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.
Related: The Secret Ingredient for the Crispiest, Juiciest Chicken Every Time
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