Pan-Roasted Chicken with Shallots and Dates is a warm, comforting dish that combines juicy chicken with the natural sweetness of caramelized shallots and tender dates. The shallots soften and develop a mild, sweet flavor as they roast, while the dates add a rich, fruity note that balances beautifully with the savory chicken. A splash of broth and a touch of vinegar bring everything together in a glossy pan sauce that tastes far more complex than the effort it takes to prepare.
This dish works beautifully for a cozy weeknight dinner yet feels elegant enough to serve for guests. It’s hearty but not heavy, with every bite offering layers of sweet, savory, and tangy flavors.
Cooking Time: 50 minutes
Serving: 4 portions
Ingredients
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4 bone-in, skin-on chicken thighs (or drumsticks)
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2 tbsp olive oil
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6 shallots, peeled and halved
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8 Medjool dates, pitted and halved
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3 cloves garlic, minced
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1/2 cup chicken broth
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2 tbsp balsamic vinegar (or red wine vinegar)
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1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
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Salt and freshly ground black pepper to taste
Instructions
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Preheat oven to 400°F (200°C).
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Pat chicken dry and season generously with salt and pepper.
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Heat olive oil in a large ovenproof skillet over medium-high heat. Place chicken skin-side down and sear for 6–7 minutes until golden brown. Flip and cook another 3 minutes, then remove and set aside.
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In the same skillet, add shallots and cook for 3–4 minutes until lightly caramelized. Add garlic and stir for 1 minute.
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Add dates, chicken broth, vinegar, and thyme. Stir, scraping up browned bits from the bottom of the pan.
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Return chicken to the skillet, skin-side up, nestling it among the shallots and dates.
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Transfer skillet to the oven and roast for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
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Remove from oven and spoon the pan sauce over the chicken before serving.
Nutrition (per serving, approx.)
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Calories: 420
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Protein: 28 g
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Fat: 23 g
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Carbohydrates: 22 g
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Sugar: 17 g
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Sodium: 480 mg
Tips
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Medjool dates give the richest flavor, but you can also use dried figs or apricots for variation.
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For a brighter finish, add a squeeze of lemon juice just before serving.
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If you prefer white meat, use bone-in chicken breasts but reduce oven roasting time slightly.
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Serve with couscous, mashed potatoes, or roasted vegetables to soak up the pan sauce.
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Leftovers reheat well—just add a splash of broth when warming to keep everything moist.
