My Favourite One-Pot Recipe
I’ve cooked my way through just about every chicken dish from Yotam Ottolenghi’s books, and this one stands out as my absolute favourite. The flavours are sweet, salty, and deeply savoury – with prunes (or in my case, medjoul dates) adding richness and green olives balancing it with a briny edge. Best of all, it’s a one-pot wonder that looks impressive yet requires minimal fuss.
Ingredients
- 8 chicken legs (drumstick and thigh attached, skin on – about 2kg net)
- 5 garlic cloves, crushed
- 15g fresh oregano, torn, plus extra for garnish
- 3 tbsp red wine vinegar
- 3 tbsp olive oil
- 100g pitted green olives
- 60g capers, plus 2 tbsp of their brine
- 60g caper berries
- 70g medjoul dates, pitted and quartered lengthways
- 2 bay leaves
- 120ml dry white wine
- 1 tbsp date syrup (or treacle)
- Sea salt and freshly ground black pepper
Method
- Marinate the chicken
Place the chicken in a large non-reactive bowl. Add garlic, oregano, vinegar, oil, olives, capers and caper berries with their brine, dates, bay leaves, ¾ tsp salt, and a good grind of black pepper. Mix gently so everything is coated. Cover and refrigerate for 1–2 days, stirring occasionally to ensure the flavours really soak in. - Roast
Preheat the oven to 180°C. Spread the chicken and marinade evenly on a large baking tray. Whisk together the wine and date syrup, then pour over the chicken. Roast for about 45 minutes, basting 2–3 times, until the chicken is golden and cooked through. For extra crisp skin, finish under the grill for the last 5 minutes. - Serve
Transfer the chicken and all those glorious pan juices to a large platter. Scatter with fresh oregano leaves and bring it straight to the table.
Why I Love This Dish
It’s one of those recipes that feels special enough for a dinner party but is simple enough for a weeknight. The chicken stays moist, the fruit adds a luscious depth, and the salty olives keep it from being too sweet. Served with a crisp green salad or roasted vegetables, it’s guaranteed to impress.
