Herbandlemonchickeninaclaypot Recipes

CLAY POT HERBED ROAST CHICKEN

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.

HERB AND LEMON CHICKEN IN A CLAY POT

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.

SIMPLE LEMON HERB CHICKEN

Steps:

• Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
• When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

COPYCAT CHIPOTLE® CHICKEN

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

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.

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.
• I serve this with roasted potatoes or rice.

INSTANT-POT WHOLE HERB CHICKEN RECIPE BY TASTY

Steps:

• In a small bowl, combine the sage, thyme, chives, ¼ cup (60 ML) oil, and a pinch of salt. Stir into a paste. Set aside.
• Generously season the chicken all over with salt and pepper. Then, using your fingers, gently release the skin over the chicken breast so that your fingers can slide between the skin and the breast meat. Spread half of the herb paste evenly between both breasts, then massage the skin with your fingers to push the herb paste to the places it didn't reach. Reserve the remaining herb paste for later. Place 1 quartered lemon inside the cavity, then tie the legs together with kitchen twine. Tuck the wings under the chicken.
• To a 6-quart Instant-Pot, add the onion, remaining 2 lemons, and the garlic. Place the chicken, breast-side up, on top, then pour in the chicken stock and sherry. Brush the remaining herb paste over the chicken. Cover with the Instant Pot lid, making sure the release valve is set to "sealing." Set the Instant Pot to high pressure cook for 25 minutes.
• Release the pressure from the Instant Pot by switching the vent from "sealing" to "venting," making sure your hand is not over the top of the release switch, as the hot steam will come out of the top. Wait for the pressure to release and the Instant Pot to unlock before taking off the lid.
• Transfer the chicken from the Instant Pot onto a baking sheet. If you would like crispier skin, set the broiler to high. Roast the chicken under the broiler for 3-4 minutes, or until the skin crisps and becomes a deep golden brown.
• While the chicken skin crisps, turn the Instant Pot to high sauté mode. Bring the liquid in the pot to a boil and reduce by half, 5-6 minutes.
• Add the cornstarch to the water and whisk together until smooth. When the sauce is reduced, whisk in the cornstarch slurry and continue to boil the gravy for another 2 minutes, or until the gravy is thick and coats the back of a spoon.
• Strain the gravy through a fine mesh sieve.
• Cut the chicken off the bone, place on a platter, and garnish with chives. Serve with the gravy.
• Enjoy!