Name: Date-Me Chicken
Total time: 1 hour 30 minutes
Yield: 4 servings
Ingredients: 2 lb. skin-on, bone-in chicken thighs (4–6), patted dry; 1 Tbsp. plus ¾ tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, divided; 1½ tsp. freshly ground pepper, divided; 8 medium shallots, peeled, quartered through root ends; 1 large lemon, sliced into ⅛"–¼"-thick rounds, seeds removed; 12–14 pitted dates (about 8 oz.), torn in half, quartered if large; 1 Tbsp. all-purpose flour; 2 cups dry white wine; 3 Tbsp. unsalted butter; 2 tsp. Dijon mustard; 4 sprigs thyme

Date me chicken in a castiron skillet with a spoon

Photograph by Doan Ly, Food Styling by Pearl Jones, Prop Styling by Christina Allen

That special someone is due for dinner, so why not make them a foolproof dish that mirrors all the best relationships—one that’s equal parts balanced and dynamic, made up of elements that amplify and temper each other? This one-pan meal fits the bill. The real stars of this dish are the shallots, dates, and lemons that get cooked alongside the skin-on, bone-in chicken thighs; they get jammy and ever so slightly singed at the edges as they bake. Starting the chicken off in a cold pan takes more time to cook, but it means the skin won’t seize up and will stay flat against the pan’s surface so the fat cooks out more evenly and thoroughly. The result is perfectly crisp skin; it is worth the patience to let it cook for the full time. Add a crusty loaf of bread, a bright green salad, and an extra bottle of wine for the ideal date night in.