Roasted Chicken with lemon & dates

It’s the season of one pot meals and I’m loving it!

I remixed my mom’s roasted chicken recipe and thru in some lemon, onions, garlic and to take it up a notch dates & calabrian chili peppers!

IN LOVEEEEE…It gives the chicken a nice spice with a hint of sweetness. Try it below and let me know what you think!

Ingredients (Serves 2 ppl)

• 2 organic chicken quarters

• 1 yellow onion, roughly chopped

• 1 whole head of garlic , top chopped off

• 5-6 sprigs of thyme

• 1 lemon, chopped into quarters

• 1/2 cup pitted dates

• 2 heaping tablespoons of calabrian chili peppers

• Evelyn’s Roasted chicken seasoning - HERE

• Extra Virgin Olive Oil

• kosher salt & fresh cracked pepper, to taste

  Directions

• Season your chicken at least 8 hours or even better overnight!

• Pre-heat your oven to 425. Pat your chicken skin dry so your chicken skin gets nice and crispy instead of steam.

• Add the lemon, onion, garlic head, dates, sprigs of thyme and Calabrian chili peppers to your cast iron pan. Toss in salt, pepper & EVOO.

• Nestle chicken into the pan and place in oven, cook for about 30 minutes until your chicken reaches 165 degrees with a meat thermometer.

• Closer to the end around 5-10 minutes left, I like to add a little water (less then 1/4 cup) to the bottom of the pan to give it a little sauce.

• Remove chicken and let it rest for at least 10 minutes to reincorporate the juices in the chicken!