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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!
Servings: 4 -6
- 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