Ingredients
- 1 4 pound chicken, cut into 8 pieces
- 1/2 cup olive oil
- 8 pitted Medjool dates, sliced into coins
- 12 garlic cloves, smashed
- 3 sprigs rosemary
- 1 lemon, thinly sliced
- Kosher salt and pepper
Steps:
1. In a large bowl or resealable plastic bag, combine the chicken pieces with the olive oil, dates, garlic, rosemary, and lemon. Season to taste with salt and pepper. Marinate in the refrigerator for at least 1 hour and up to overnight, tossing occasionally if possible.
2. Preheat the oven to 475°F. In a 9-by-13-inch baking dish, arrange the chicken in a single layer. Pour the juices from the marinade over the top and tuck the dates, garlic, rosemary and lemon in around the chicken. Season the chicken with salt and pepper.
3. Bake for 30 to 40 minutes, or until the chicken is cooked through and a meat thermometer inserted into the thickest part registers 160°F. Let rest for 10 minutes.
Per serving: Calories: 369; Total Fat: 22 g; Saturated Fat: 5 g;
Total Carbohydrate: 10 g; Total Sugars: 8 g (Added, 0 g); Dietary Fiber: 1 g; Protein: 31 g; Sodium: 385 mg; Potassium: 353 mg; Calcium: 30 mg; Vitamin D: 2 mcg; Iron: 2 mg.
(lbs=pounds; g=gram(s); mg=milligrams; mcg=micrograms)
Recipe and photo by Julia Heffelfinger, courtesy of Rancho Meladuco Date Farm (ranchomeladuco.com)