Roast Chicken with a Date, Orange & Thyme Glaze Recipe | Abel & Cole
Roast Chicken with a Date, Orange & Thyme Glaze
Clock Image
Prep: 20 mins
Cook: 1 hr 35 mins + resting
A Middle Eastern twist on our favourite roast. The mix of date, orange and thyme gives the chicken a slightly sweet, sticky glaze with aromatic cumin and warming garlic keeping it savoury.
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396 kcal
(per portion)
Ingredients you'll need
  • 1.7kg av. whole chicken
  • 2 Medjool dates
  • 1 orange
  • 2 garlic cloves
  • A handful of thyme, leaves only
  • 1 tsp ground cumin
  • A pinch of mixed spice
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Take the chicken out of the fridge, unwrap it and scoop out the giblets. Pop the chicken in a roasting tin. Let it come to room temperature - this will take around 30-40 mins.

  • 2.

    While the chicken is warming up, make the glaze. Pop the stones out of the dates, then roughly chop them and scrape the dates into a small processor or blender. Finely grate the orange zest into the processor and squeeze in the juice. Peel and roughly chop the garlic. Add it to the processor.

  • 3.

    Pick the thyme leaves off their stalks and add them to the processor. Add 1 tsp ground cumin, a pinch of mixed spice and a good pinch of salt and pepper. Pour in 1 tbsp oil and blender till smoothly combined.

  • 4.

    No food processor or blender? No problem. Pop the stones out of the dates, then finely chop them. Finely chop the thyme leaves and crush the garlic. Mix the dates, thyme and garlic together with the orange zest, juice, the spices, oil and seasoning. This will make a chunkier mix, but it will still give your chicken a great flavour.

  • 5.

    Spoon the date, orange and thyme glaze all over the chicken and rub it in to make sure the chicken is well coated. Loosely cover the roasting tin with foil, scrunching the sides to seal it. Roast in the oven for 1 hr 15 mins, then remove the foil and roast for a further 20 mins till the chicken is golden brown and cooked through (pierce the thickest part of a thigh with a skewer or knife. If the juices run clear and there is no trace of pink, the chicken is ready).

  • 6.

    Transfer the chicken to a board, loosely cover with foil and rest for 20-30 mins before carving and serving.

  • Tip

    Next week...
    [BACK PAGE COPY] Fans of beef and spicy Mexican flavours will love next week's Roast With The Most. Our Jassy's recipe for Roast Topside of Beef with Mexican Spices takes less than 60 mins to make and is full of aromatic flavours that will brighten up an autumn evening.

  • Tip

    Something on the side?
    [BACK PAGE COPY] Add a little spice to some spuds and they will make the perfect side for your Mexican topside. Scrub, chop and parboil potatoes, then toss in a hot roasting tin with hot oil, a pinch of ground cumin, chilli powder and dried oregano. Toss to coat then roast till golden.