Roast Lemon Butter Chicken in a Clay Pot.
April 14, 2013
Categories: Comfort Food, Dinner, Main Dish, Poultry, Chicken, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Mother's Day, Sunday Dinner, Thanksgiving, Oven Bake, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, Low Sodium, No Eggs, Whole Chicken more
"The clay roaster( Romertopf is one brand) is a wonderful tool. This chicken comes out very moist."
- Serving Size: 1 (417.3 g)
- Calories 335.2
- Total Fat - 7.2 g
- Saturated Fat - 1.8 g
- Cholesterol - 816.5 mg
- Sodium - 9572.6 mg
- Total Carbohydrate - 4.9 g
- Dietary Fiber - 1.5 g
- Sugars - 1.3 g
- Protein - 60.7 g
- Calcium - 57 mg
- Iron - 8.9 mg
- Vitamin C - 40.7 mg
- Thiamin - 0.1 mg
Soak the clay pot in tepid water for 30 minutes.
Wash the bird and put into the bottom of the clay roaster.
Tunnel under the skin and place butter slices under the skin, reaching as many areas as possible.
Squeeze fresh lemon juice over the chicken and put the lemon halves that are left, into the cavity.
Sprinkle seasoning liberally. You can use a lot here.
Cover the roaster with the top and place into a cold oven.
Roast at 400 degrees F for 1 hour or more, until the leg moves freely.
When done, remove the roaster from the oven, uncover and let the chicken rest x 20 minutes before carving.
Tips & Variations
No special items needed.