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3 lbs. Bone-in, skin-on chicken thighs

Kosher salt, freshly ground pepper

1 tablespoon canola oil

1 lemon, cut into thick slices crosswise (about ¼” thick), seeds removed

2 shallots, peeled if you want, halved lengthwise (or one red onion, peeled and cut into wedges)

4–6 medjool dates, pitted

4 sprigs thyme or oregano, plus more for serving

16oz water

1–2 teaspoons crushed red pepper flakes

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1. Preheat oven to 425°.

2. Season chicken with salt and pepper. Heat oil in a large (at least 5.5 qt) dutch oven over medium–high heat. Place chicken skin side down & cook in batches if needed.

3. Cook, without moving, until chicken is nice and browned, 5– 8 minutes. Seriously, no peeking!

4. Add lemon slices, maneuvering the chicken however you need so that the slices come into contact with the bottom of the pot. Remove chicken if needed.

5. Let the lemons sizzle in the chicken fat until caramelized on one side, about 2 minutes. Add shallots, dates, thyme and 2 cups of water. Sprinkle the top of the chicken with crushed red pepper flakes and place the lid on*If using parts, you can leave the lid off.

6. Place dutch oven in the oven and roast until the dates are plump, the lemon is jammy and the chicken is almost but not totally cooked through, 20–25 minutes

7. Remove from oven and let chicken rest in the dutch oven for 10 minutes before transferring it to a cutting board and carving. Serve alongside shallots, lemons, and dates with some more thyme sprinkled over.

NOTE: DO AHEAD This chicken can be made a few hours ahead, kept in the dutch oven. If you wish to reheat it before serving, pop it back into the oven without a lid for 10–15 minutes or so.

NOTE: If using a whole chicken, this will take longer.