CLAY POT HERBED ROAST CHICKEN
This succulent chicken is so easy and needs no attention thanks to a clay pot roaster!
Provided by Judith Hannemann
Categories Chicken Comfort Foods Everyday Meals
Time 1h45m
Number Of Ingredients 14
Steps:
- Soak the baker and lid for 30 minutes in cold water.
- In a small bowl, mix olive oil, lemon zest, lemon juice, mustard, herbs and salt & pepper. Rub HALF of this mixture over the chicken. Toss the remaining mixture with the vegetables
- Place chicken in prepared roaster, breast side up and surround the chicken with the vegetables. Pour the wine around the chicken and over the vegetables.
- Place the cover on the baker and place in cold oven.
- Set oven to 450℉ and cook for 90 minutes.
- Remove the lid and cook chicken another 10-15 minutes to crisp and further brown.
- Let chicken rest about 15 minutes before carving.
Nutrition Facts : ServingSize 1 serving, Calories 1231 kcal, Carbohydrate 101 g, Protein 68 g, Fat 59 g, SaturatedFat 16 g, Cholesterol 285 mg, Sodium 1500 mg, Fiber 14 g, Sugar 7 g
ROAST CHICKEN IN A CLAY POT
Provided by LittleFamilyAdventure.com
Time 1h40m
Number Of Ingredients 9
Steps:
- Soak clay baker in warm water for 15 minutes.
- Remove baker from water. Place carrots, potatoes, onions, and garlic in the bottom of baker.
- Toss with half of the herbs, salt, and pepper.
- Add chicken on top of vegetables and add remaining herbs, salt, and pepper. Cover with top lid of baker.
- Place in a cold oven. Set oven temperature to 450 degrees and bake for 1 hour. Remove lid of the baker and cook for an additional 20 minutes, or until chicken is browned and the meat thermometer inserted in thigh area reads 165°F.
- Remove from oven and set baker on a cutting board or trivet to rest for 10 minutes.
HERB AND LEMON CHICKEN IN A CLAY POT
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.
Provided by Outta Here
Categories Whole Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mash Herbes de Provence into the softened butter until well blended.
- Rinse chicken inside and out and pat dry with paper towels.
- Soak clay pot and lid in cold water for 15 minutes.
- 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.
- Slice remaining 1/2 lemon into 3 or 4 slices.
- After soaking, line bottom of pot evenly with onion, celery, carrot, garlic and lemon slices. Place chicken, breast side up, on top of vegies.
- Pour broth over chicken and cover pot with soaked lid.
- Place in a COLD oven and set heat at 450°F.
- Cook for 1 hour and 15 minutes, or until the legs move easily and skin is browned.
- (Lid can be removed the last 10 minutes, for crisper skin.).
- Transfer to a platter and let rest 10 minutes before carving. Serve with the pan juices and vegies, if desired.
CLAY OVEN-ROASTED CHICKEN
Don't see too many clay oven or clay pot recipes. This is a favorite of mine. It makes a chicken with a golden brown, very crisp skin.
Provided by Alan in SW Florida
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Soak clay oven in water to cover for 10 to 15 minutes.
- Place lemon in chicken cavity. Tuck wings under, and tie legs together with string, if desired. Place chicken in clay pot, breast side up, and sprinkle with tarragon. Cover with lid.
- Place in a COLD oven. Turn oven to 450 degrees Fahrenheit, and bake 1 hour. Uncover and bake 15 more minutes or until meat thermometer inserted into chicken thigh registers 180 degrees.
Nutrition Facts : Calories 373.7, Fat 27.2, SaturatedFat 7.8, Cholesterol 124.8, Sodium 117, Carbohydrate 2.1, Fiber 0.9, Protein 29.6
CLAY POT CHICKEN
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F. Rub the chicken all over with the oil, and loosely stuff the cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set aside. On the bottom of a 3-quart terra-cotta jug or deep heavy casserole, spread half the prosciutto, 2 sprigs parsley, 4 onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place the chicken head-first in the pot, or breast-side up in a casserole. Scatter the remaining onions, garlic, 3 sprigs parsley, prosciutto and bay leaf around and on top of the chicken. In a small bowl, combine the tomatoes, wine, Port, brandy, mustard, and pepper, and pour over the chicken. Cover the pot or casserole and bake for 1 1/2-2 hours, or until chicken is cooked through.
- Remove pot from the oven, and carefully remove the onions and reserve. Drain the liquid from the pot into a large skillet. Lift out the chicken and transfer to a roasting pan fitted with a rack.
- Use a slotted spoon to lift out the giblets from the pot, along with any remaining whole onions and add them to the reserved onions.
- Set the skillet of liquid over high heat, bring to a boil, reduce to a simmer and cook for 10 minutes, or until liquid is reduced by half, stirring often. Preheat a broiler. Place the chicken under the broiler for 3 to 4 minutes, or until browned. To serve, cut the chicken into pieces and arrange on a large platter. Scatter the onions and giblets around the chicken, and spoon some of the warm sauce over the top. Garnish with parsley sprigs and pass extra sauce.
CLAY POT HONEY-LEMON CHICKEN
Steps:
- Prepare a clay roaster by soaking in cold water for 15 minutes.
- Wash the chicken well inside and out under cool running water. Pat dry with paper towels. Rub chicken all over with 2 tablespoons of the lemon juice and season evenly on all sides with the salt and pepper. Place the reserved lemon shell inside the chicken cavity. Place the chicken inside the prepared clay roaster and brush with the melted butter. Cover the roaster and transfer to a cold oven. Set the oven temperature to 400 degrees F and cook for 45 minutes.
- Combine the remaining 1/4 cup of lemon juice, honey, and soy sauce in a small saucepan and cook over medium heat until heated through. In a small bowl, make a paste from the remaining 4 tablespoons of butter and the flour. Whisk the butter-flour mixture into the melted honey-lemon-butter mixture. Continue to cook until the sauce has thickened slightly. Remove the clay cooker from the oven and pour the honey-butter mixture all over the chicken, making sure to evenly cover the breast and any exposed areas. Cover the roaster and return the chicken to the oven for 45 minutes, or until it is cooked through and very tender. Transfer the chicken to a platter or carving board, cut into pieces and serve immediately. Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken.
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