Herb and Lemon Chicken in a Clay Pot

35m
Prep Time
75m
Cook Time
1h 50m
Ready In


"This recipe utilizes a clay cooker, such as a Romertopf. The chicken stays juicy but still gets a crispy skin on top. Remember the clay pot and lid need to be soaked in cold water for 15 minutes before using. Try to find an Herbes de Provence that includes lavender flowers. This is good with steamed rice, or roasted vegies. The juices from the clay pot are good over the rice or vegies. Cooker is always placed in a COLD oven, not pre-heated."

Original is 6 servings

Nutritional

  • Serving Size: 1 (428.4 g)
  • Calories 345.9
  • Total Fat - 10.3 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 735.9 mg
  • Sodium - 311.4 mg
  • Total Carbohydrate - 6.9 g
  • Dietary Fiber - 2 g
  • Sugars - 2.6 g
  • Protein - 54.5 g
  • Calcium - 63.1 mg
  • Iron - 8 mg
  • Vitamin C - 33 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Mash Herbes de Provence into the softened butter until well blended.

Step 2

Rinse chicken inside and out and pat dry with paper towels.

Step 3

Soak clay pot and lid in cold water for 15 minutes.

Step 4

Meanwhile, place 1/2 lemon in cavity of chicken and truss chicken with kitchen twine. Fold wings under. Rub butter mixture over chicken. Sprinkle with salt and pepper.

Step 5

Slice remaining 1/2 lemon into 3 or 4 slices.

Step 6

After soaking, line bottom of pot evenly with onion, celery, carrot, garlic and lemon slices. Place chicken, breast side up, on top of vegies.

Step 7

Pour broth over chicken and cover pot with soaked lid.

Step 8

Place in a COLD oven and set heat at 450°F.

Step 9

Cook for 1 hour and 15 minutes, or until the legs move easily and skin is browned.

Step 10

(Lid can be removed the last 10 minutes, for crisper skin.).

Step 11

Transfer to a platter and let rest 10 minutes before carving. Serve with the pan juices and vegies, if desired.

Tips


  • Large clay pot cooker (with lid), such as Romertopf

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