Grilled chicken with whole lemon

Food doesn’t have to be complicated to be special – that’s the philosophy of Alison Roman, an American chef known for her easy-to-follow recipes that are bursting with flavor. And this roasted chicken with caramelized lemon and dates is the perfect example of that.

This recipe for roasted chicken with whole lemons and Medjool dates is a classic – easy, a little messy, but beautiful and surprisingly rich. Not only is it a cozy dinner, it can be the centerpiece of any party.

Not only does it bring warmth to family meals, grilled chicken with whole lemon can also be a "secret weapon" to make guests admire on special occasions. (Photo: Allrecipes)

The secret to making "unique" grilled chicken

Instead of the usual garlic, butter, and herbs, Alison Roman opted for two unique ingredients: caramelized fresh lemons and Medjool dates. This combination creates a harmonious layer of flavor between the mild sourness, slight bitterness of the burnt lemon and the natural sweetness of the dates. When cooked together in one pot, everything blends into a sauce that is both spicy, sweet, and sour, yet attractively smooth – enough to make anyone want to scoop it out and pour it over rice or bread.

How to make special grilled chicken:

Ingredient:

- 1 whole chicken (about 1.8kg) or 1.3kg bone-in, skin-on chicken thighs

- 1 tablespoon cooking oil (canola oil) 1-2 fresh lemons, thinly sliced 5-7 Medjool dates, pitted

- 3-4 purple onions or red onions, cut into wedges

- 4-5 sprigs of fresh thyme or marjoram

- Kosher salt and ground black pepper a little crushed dried chili

Making:

Preheat the oven to 420°F. Season the chicken all over with salt and black pepper. Heat the oil in a Dutch oven over high heat. Place the chicken in the pot (thigh side down), pressing gently to make good contact with the bottom of the pot. Fry for 5-8 minutes without turning until the skin is golden brown and crispy. Add the lemon to the pot, making sure the lemon slices are in contact with the bottom of the pot, and fry for about 2 minutes until golden brown and fragrant. Add the shallots/onions, dates, herbs and a little water to the pot. Sprinkle the dried chili peppers over the chicken. Cover the pot. Transfer the pot to the oven and bake for 20-25 minutes. Then, open the lid and continue baking for another 20-25 minutes until the water has reduced and the chicken skin is crispy. Remove from the oven, let the chicken rest for 10 minutes, then chop or cut into bite-sized pieces.

The sauce in the pot will be smooth, with the flavor of burnt lemon, sweet from the dates and fragrant from the onions. Don't hesitate to pour this sauce over chicken or white rice - it is the soul of the dish.

Alison Roman's caramelized lemon and date chicken doesn't require fancy techniques or expensive ingredients. But it's the bold combinations and clever preparation that make it a memorable culinary experience.

Not only does this dish bring warmth to family meals, it can also be a "secret weapon" that makes guests admire on special occasions. And as Alison Roman once said: "Cooking doesn't need to be perfect, it just needs to be real." This grilled chicken dish is a great testament to that philosophy.

According to giadinh.suckhoedoisong.vn

Source: https://baokhanhhoa.vn/doi-song/202507/ga-nuong-ca-trai-chanh-f521bac/