Preheat oven to 425.

Season chicken all over with salt and pepper. Heat 2 T olive oil in a large Dutch oven over medium high heat. Place chicken in the pot, breast side up and press it lightly to make sure the skin comes in contact with the pot. (This browns the legs and renders fat.)

Cook, without moving until chicken is browned, 5-8 minutes. Do not move the chicken!

Add the lemons and shallots, placing them so they come in contact with the bottom of the pot. You may have to lift the chicken a bit. Let everything sizzle in the chicken fat until lightly caramelized, about two minutes.

Add the dates, thyme and water. Sprinkle the top of the chicken with the Urfa chile and place the lid on. Place the Dutch oven in the oven and roast until the dates are plump, the lemon is jammy and the chicken is almost cooked through, about 20-25 minutes. If you have a larger chicken, this could take a bit longer.

Remove the lid and drizzle the chicken with the rest of the olive oil and continue to cook until the liquid has educed by half and the top of the chicken is golden and glistening, another 20-30 minutes.

Let the chicken rest in the Dutch oven for 10 minutes, then transfer to a cutting board and carve. I always use my kitchen shears and cut into 4 pieces. You may want to slice up the breast though. Serve with the lemons, dates and shallots. Sprinkle with flaky sea salt.