Herb and Lemon Chicken in a Clay Pot

5.0(5)

This recipe utilizes a clay cooker, such as a Romertopf. (for alternative cooking method without a clay pot, see diner524's review) 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.

by Outta Here·published 2011-09-25

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Whole Chicken

Servings

6 serving(s)

Total time

prep 35 min

Calories / serving

707 kcal

Ingredients (10)

serves

2 tablespoons unsalted butter, room temperaturebutter
1 1/2 teaspoons herbes de provenceherbes-de-provence
4 lbs chicken, wholechicken
1 large lemon, cut in halflemon
salt and pepper, to tastesalt-and-pepper
1 medium yellow onion, peeled and cut into 8 wedgesonion
1 stalk celery, cut into 8 piecescelery
1 large carrot, cut into 8 piecescarrot
3 garlic cloves, peeled and left wholegarlic
1/2 cup chicken broth (or white wine)chicken

Instructions (11 steps)

01Mash Herbes de Provence into the softened butter until well blended.
02Rinse chicken inside and out and pat dry with paper towels.
03Soak clay pot and lid in cold water for 15 minutes.
04Meanwhile, 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.

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Rich recipe — supports nutrition-aware planning.