Orange and Date Roast Chicken with Lentils and Brussels Sprout Chips

Roast Chicken with Dates and Orange

Roasting the chicken skin above a shallow layer of liquid keeps it browned while the dates and orange enrich the pan juices. Thin orange slices soften enough to eat, adding a little bitterness to balance the dates.

Ingredients

• 8 bone-in, skin-on chicken thighs, about 3 lb
• 2 medium oranges, scrubbed
• 8 Medjool dates, pitted and halved
• 6 garlic cloves, peeled and lightly crushed
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 cup unsalted gluten-free chicken stock
• 1 tbsp lemon juice, plus more to taste
• 1 tsp nigella seeds
• 1/2 cup cilantro leaves and tender stems, roughly torn

Instructions

1. Heat the oven to 425°F. Pat the chicken thoroughly dry. Trim excess hanging skin, leaving the skin over each thigh intact.
2. Finely grate the zest of one orange, then juice it to obtain about 1/3 cup juice. Halve the second orange lengthwise and cut crosswise into 1/4-inch half-moons, discarding the ends and any seeds.
3. Mix the olive oil, orange zest, cumin, coriander, turmeric, salt and pepper. Rub over the chicken, including a little beneath the skin.
4. Scatter the orange slices and garlic in a shallow roasting dish large enough to hold the chicken in one uncrowded layer. Add the orange juice and stock. Arrange the chicken skin-side up, keeping its skin above the liquid.
5. Roast for 25 minutes. Nestle the dates into the liquid between the chicken pieces, turning any exposed orange slices that are darkening too quickly.
6. Roast another 20–30 minutes, until the skin is deeply golden and the thickest part of each thigh reaches 175–185°F without touching bone. If the pan dries out before the chicken is done, add a few tablespoons of hot water around the edges.
7. Transfer the chicken to a warm plate and rest uncovered for 10 minutes. Keep the dates and orange warm. Skim excess fat from the juices, then stir in the lemon juice and adjust the salt. If the juices are watery, transfer them to a small saucepan and simmer for 3–5 minutes until lightly concentrated.
8. Return the chicken to the orange and dates, spooning juices around rather than over the crisp skin. Finish with nigella seeds and cilantro just before serving.

Notes

• Use thin-skinned oranges if possible; remove any seeds and keep the slices thin to avoid a tough, overly bitter rind.
• If the skin needs more color, broil briefly before resting, watching closely and shielding the dates from direct heat.

Tender Red Lentils with Lemon and Roasting Juices

Mild, earthy lentils absorb the orange-date chicken juices without adding another sweet element. Gentle cooking leaves some texture rather than turning them into a completely smooth purée.

Ingredients

• 1 cup split red lentils, rinsed and drained
• 2 1/2 cups water
• 1/2 tsp fine sea salt, plus more to taste
• 1 tbsp extra-virgin olive oil
• 2 tsp lemon juice
• 2–4 tbsp finished roasting juices from the chicken component

Instructions

1. Bring the water to a boil in a saucepan. Add the lentils and salt, return to a gentle simmer and cook uncovered for 8–12 minutes, checking early. Stop when tender but before all the lentils collapse; avoid vigorous stirring.
2. Drain any excess water through a fine-mesh sieve. Return the lentils to the warm saucepan and gently fold in the olive oil and lemon juice.
3. Just before serving, fold in 2 tablespoons of the finished chicken juices, adding more if needed for a moist, spoonable consistency. Taste for salt and lemon.

Notes

• Split red lentils vary considerably in cooking time. Begin checking at 8 minutes and keep the simmer gentle.
• The lentils should be moist enough to catch the chicken juices, not loose like soup.

Brussels Sprout Chips

Separated leaves roast into light, curled chips with browned edges. Keeping them dry and loosely spread is more important than adding extra oil.

Ingredients

• 1 1/2 lb Brussels sprouts
• 2 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 tsp finely grated lemon zest

Instructions

1. Trim the stem ends and peel off the leaves, trimming the stems again as needed to release more. Thinly slice the tight remaining hearts and reserve them for another meal, or roast them separately.
2. Wash the leaves if needed, then spin and towel-dry very thoroughly.
3. Toss the leaves with the olive oil, salt and pepper. Spread loosely across two large sheet pans in a single layer.
4. Roast at 425°F for 12–18 minutes, rotating the pans and gently turning the leaves halfway through. Begin removing individual crisp leaves after 8 minutes; smaller leaves brown much faster than thick ones.
5. Finish with lemon zest and serve immediately, leaving the chips uncovered so steam cannot soften them.

Notes

• Avoid squeezing lemon juice directly over the chips; serve any extra lemon alongside the chicken instead.
• If roasting alongside the chicken, allow extra time and rotate the trays for even browning.

Overall Timing / Workflow

The chicken provides enough oven time to prepare the leaves, and its resting period gives the chips a final blast of heat. Lentils cook near the end so they stay tender rather than becoming thick and pasty.

Instructions

1. 0:00 — Heat the oven, season the chicken and prepare its roasting dish.
2. 0:20 — Put the chicken in the oven. Separate and thoroughly dry the Brussels sprout leaves.
3. 0:45 — Add the dates to the chicken. Toss the sprout leaves with oil and spread them on their trays.
4. 0:55 — Start the lentils. Put the sprout trays in the oven if there is sufficient room for air circulation.
5. 1:05–1:15 — Check the chicken temperature and remove it when done. Rest uncovered, finish the pan juices and give the sprout chips the oven space they need.
6. Finish the lentils with the roasting juices, remove crisp sprout leaves as they are ready, and plate immediately.

Notes

• With a small oven, roast the chips in batches while the chicken rests. Keep the chicken warm without tightly covering its skin.

Plating

Lentils underneath catch the savory juices, while chips kept to the side stay crisp. Visible orange, dates and cilantro give the chicken a generous, composed finish.

Instructions

1. Spoon the warm lentils across one side of a large platter or divide among four warm plates.
2. Arrange the chicken over the lentils, with roasted orange and dates tucked around it. Spoon the remaining juices onto the lentils and around the chicken.
3. Scatter the cilantro and nigella seeds over the chicken if not already added. Pile the Brussels sprout chips alongside, away from pooled juices.

Leftover Path

Chicken, dates and lentils reheat well with a splash of liquid. The sprout leaves need dry heat rather than a covered reheating container.

Instructions

1. Refrigerate the chicken, lentils and sprout chips in separate containers within 2 hours. Use within 3–4 days.
2. Reheat chicken with the dates, orange and a splash of water or stock in a covered baking dish at 350°F until the chicken reaches 165°F. Uncover briefly at the end to help dry the skin.
3. Warm lentils gently in a saucepan with a little water, then refresh with lemon and fresh cilantro.
4. Re-crisp the sprout leaves on a sheet pan at 375°F for 3–6 minutes, watching closely. Alternatively, chop softened leaves into the warm lentils.
5. For a second meal, shred the chicken and fold it with chopped dates and orange into the lentils, loosening with stock for a quick, substantial soup.