Whole Roasted Chicken in Clay Pot with Almonds, Dates and Lemons
A classic recipe for whole roasted chicken in a clay pot featuring the rich flavors of almonds, dates, and lemons. This simple, yet elegant dish is ideal for fall and delivers tender, melt-in-your-mouth chicken with a sweet, tangy twist.
Ingredients
- 6-8 shallots, peeled and quartered
- ⅓ pound Barhi or Medjool dates, pitted
- 6 Meyer Lemons, quartered
- 2 cloves garlic, peeled and minced
- 4-5 pound chicken, or 2 (3-pound) chickens
- Juice of 1 orange
- 1 tablespoon honey
- ⅔ cup almonds, whole
- Coarse sea salt
- Black pepper
Instructions
- NOTE: Do not preheat oven. Place the rack in the middle of the oven.
- Soak a large unglazed clay pot (top and bottom) in water for 15 minutes; drain.
- Put the shallots, dates, lemons and garlic in the bottom of the clay pot. Rest the chicken, breast side down, on top of the lemons. Whisk together the honey and orange juice with a pinch of salt and 8–10 grinds of fresh black pepper and then pour over the chicken.
- Cover with the clay top and place the pot on the center rack of a cold oven.
- Set the oven to 450°F and cook for 45 minutes.
- Remove from the oven. Lift the lid cautiously, avoiding the steam. Turn the chicken breast side up. Add the almonds, replace the lid, and cook for an additional 40 minutes.
- Remove the clay pot from the oven and rest it on a wooden surface, cork trivet or folded kitchen towel. A cold surface may cause the clay pot to crack.
- Serve the chicken with the roasted lemons and dates. This is excellent served with sautéed greens.
Nutrition
Calories: 439kcal | Carbohydrates: 37g | Protein: 25g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 78mg | Potassium: 687mg | Fiber: 6g | Sugar: 25g | Vitamin A: 226IU | Vitamin C: 42mg | Calcium: 98mg | Iron: 2mg