Recipe Details

Ingredients

• whole chicken 1.8kg or chicken thighs or legs 1.25kg
• 4 tbsp olive oil
• 1 lemon, cut into thick rounds, pips removed
• 2 echalion shallots, halved lengthways
• 4-6 medjool dates, pitted
• 4 thyme or oregano sprigs, plus extra to serve
• ground urfa chilli 2 tbsp or dried chilli flakes 1 tsp

Description

Heat the oven 220C/fan 200C/gas 7. Season the chicken all over. Heat 2 tbsp of the oil in a large casserole over medium-high heat. Put the chicken in the pot, breast-side up and, using tongs, press lightly to make sure the skin comes into even contact with the b