One-pot chicken with dates and caramelised lemon (pictured above)

Serves 4–6

• 18g whole chicken
• 0 black pepper
• 4 tbsp olive oil
• 1 lemon
• 2 shallots
• 0 medjool dates
• 4 sprigs thyme
• 1 tsp chilli flakes
• 0 Flaky salt

Step 1
Heat the oven to 210C (190C fan)/425F/gas 7, and season the chicken all over.

Step 2
Put two tablespoons of oil in a large casserole dish over a medium–high heat.

Step 3
Add the chicken to the pot breast side up and press lightly, so the skin comes into even contact with the bottom of the pot.

Step 4
Brown the legs and render the excess fat.

Step 5
(If using thighs or legs, sear them skin side down).

Step 6
Cook until the chicken is nice and browned, about five to eight minutes.

Step 7
Add the lemon, making sure the slices come into contact with the bottom of the pot, and the shallots.

Step 8
Cook until lightly caramelised – about two minutes.

Step 9
Add the dates, herbs and 250ml water.

Step 10
Sprinkle the chicken with the chilli and put the lid on.

Step 11
Transfer to the oven and roast until the dates are plump, the lemon slices are jammy, and the chicken is almost but not totally cooked through, 20–25 minutes.

Step 12
Remove the lid and drizzle the chicken with the remaining two tablespoons of olive oil.

Step 13
Return to the oven, and roast until the top of the chicken is a glistening golden brown and the liquid is reduced by a half – another 20–30 minutes, depending on whether you’re using parts or a whole bird.

Step 14
Rest for 10 minutes before carving.

Step 15
Serve alongside the shallots, lemon slices and dates, with some more herbs and flaky salt sprinkled over.