Roast Chicken with Dates, Olives, Lemons, and Buttery Almonds
I absolutely adore roast chicken with dates as there are so many flavors and textures that keep every bite interesting. It feels like an ultimate cozy meal, but it doesn't take long to make. My favorite side to serve with this is garlic couscous, it's what you see in the pictures. But mashed potatoes or even some garlic bread go well too.
Ingredients
- 4 medium chicken breasts, preferably with skin on
- 1 teaspoon EACH: salt and pepper, divided
- 1 tablespoon EACH: butter and olive oil
- 6 medium shallots, peeled and halved lengthwise
- 4 medium carrots, peeled and cut on a bias
- 12 dates, pitted and halved
- 4 cloves garlic, minced
- ½ cup green olives, pitted and halved
- 1 tablespoon chopped preserved lemon, see notes
- 1 teaspoon Italian seasoning
- ½ cup dry white wine, see notes
- 1 cup chicken stock
- Lemon wedges and chopped parsley, to serve
Buttered Almonds
- 2 tablespoons butter
- ½ cup sliced almonds
- 2 tablespoons minced parsley
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Season the chicken breasts on both sides with ½ teaspoon of salt and pepper.4 medium chicken breasts
- Heat the oil and butter in a large, ovenproof pan (see notes) over medium heat. Sear the chicken, skin side down, until the skin is crispy, about 5 minutes. Remove the chicken from the pan.1 tablespoon EACH: butter and olive oil
- Add the shallots and carrots to the pan and cook until the shallots begin to soften and the carrots have a little color.6 medium shallots, 4 medium carrots
- Mix in the dates, garlic, green olives, preserved lemon, Italian seasoning, and remaining ½ teaspoon of salt and pepper. Pour the wine into the pan and reduce it by half, scraping the bottom to remove any stuck-on bits.12 dates, 4 cloves garlic, 1 tablespoon chopped preserved lemon, 1 teaspoon Italian seasoning, ½ cup dry white wine, ½ cup green olives
- Stir in the chicken stock, then nestle the chicken, skin side up, into the pan and pour in any accumulated juices. Place the pan into the oven uncovered and roast until the chicken is cooked though, about 20 minutes.1 cup chicken stock
- While the chicken is roasting, make the buttered almonds. Melt the butter in a small frying pan over medium heat. Add the almonds and cook, stirring a few times, until golden, about 3 minutes. Let the almonds cool slightly, and then stir in the parsley.2 tablespoons butter, ½ cup sliced almonds, 2 tablespoons minced parsley
- When the chicken is cooked through, remove it from the oven, sprinkle it with the buttered almonds, the green olives, some parsley, and add a few lemon wedges.Lemon wedges and chopped parsley
Notes
Pan: I love using my Le Creuset braiser for this recipe as it transfers from the stovetop to the oven to the table. If you don't have an ovenproof skillet, you can do the first four steps in a pan and then transfer everything to a casserole dish.
Preserved lemons: I absolutely adore the flavor of preserved lemons, so I often have a jar in my fridge. You can find them online or in Middle Eastern grocery stores. If you don't want to buy them, omit them from the recipe and squeeze a little fresh lemon juice over the chicken after it's cooked.
Wine: If you don't consume alcohol, you can replace the wine with extra chicken stock.
Serving: 1 = ¼ of the recipe, Calories: 484kcal, Carbohydrates: 35g, Protein: 31g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.5g, Cholesterol: 104mg, Sodium: 1202mg, Potassium: 1085mg, Fiber: 7g, Sugar: 21g, Vitamin A: 10824IU, Vitamin C: 12mg, Calcium: 112mg, Iron: 2mg