Chicken with dates

Baked lemon chicken recipe with dates is a no-fuss recipe that's slightly sweet and tangy, with naturally sweet dates and caramelized lemons.

Chicken breasts cooked with balsamic and apple cider vinegar, then topped with dried rosemary, onions and chopped dates – wrapped in a foil so the chicken embraces all the flavors. Irresistibly sweet and delicious! Is it true that the body and mind are always in a battle, especially when it comes to food? My answer is yes. Every single time. It is also true that when on the Whole30, you will not feel that insane cravings. Looking at the mouthwatering food photos from Pinterest and Facebook…

This Moroccan chicken and rice comes together easily and has so much flavor- the perfect blance of sweet, savory, umami and bright.

Get Spiced Chicken Breasts with Dates Recipe from Food Network

This quick one-pan recipe combines sweet dates, savory shallots, and caramelized lemon with crispy-skinned chicken for an impressive yet easy weeknight dinner.

Jammy lemons and plump roasted dates are cooked with this chicken for an easy yet alternative whole chicken dish

This dish couldn't be easier, but the payoff is succulent, sweet, savory and so much more than the sum of its parts.

A useful, no-hassle, chuck-everything-in-together dish, you don’t even need to brown the chicken (though make sure you sprinkle the skin with sea salt flakes, to help it crisp up). Find a dish that has about the right dimensions, to ensure that it works well. Don’t be afraid of assertive seasoning – rice dishes such as this need it – and don’t skip the step where you wash the rice, or it will end up sticky. A bowl of Greek yogurt is good on the side.

*The 24 hour marinating time is not reflected in the prep time.

Deglet Noors dates shine when they are cooked in chutneys, desserts or North African dishes like this whole roast chicken. The chicken is cooked with fluffy couscous that absorbs the sweetness of dates and the butteriness of toasted almonds. Supermarket Deglet Noors are often dark brown and hard, because they have been kept well past their natural point of ripeness; seek out soft, light-colored ones for the best flavor.