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Clay Pot Herbed Roast Chicken

This succulent chicken is so easy and needs no attention thanks to a clay pot roaster!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Chicken, Comfort Foods, Everyday Meals
Cuisine: American
Keyword: fresh herbs, roasted chicken
Servings: 4 -6
Calories: 1231kcal


  • 2 tbsp olive oil
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 1 tbsp chopped fresh thyme
  • 2 tsp chopped fresh rosemary
  • 2 tsp chopped fresh sage
  • 1/2 tsp pepper
  • 2 tsp salt
  • 4-5 lb medium roasting chicken
  • 2 heads garlic peeled but cloves left whole
  • 10 fingerling potatoes
  • 3 carrots cut in chunks
  • 1/2 cup dry white wine I used white merlot


  • 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.


Serving: 1serving | Calories: 1231kcal | Carbohydrates: 101g | Protein: 68g | Fat: 59g | Saturated Fat: 16g | Cholesterol: 285mg | Sodium: 1500mg | Potassium: 3069mg | Fiber: 14g | Sugar: 7g | Vitamin A: 10518IU | Vitamin C: 122mg | Calcium: 131mg | Iron: 9mg