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Romertopf Clay Baker

Romertopf Clay Baker

A couple of weeks ago, while perusing the isles of my local thrift store, I scored this amazing Romertopf Clay Baker.  I knew at that moment my first dish baked in this vessel would be Roast Chicken.  As I’ve commented on in the past we cook a whole chicken almost every week.  We change up our recipes and cooking methods and it’s always delicious.

After doing suitable research on cooking in a clay baker we decided our first chicken should be kept simple so that our ‘success measure’ was judged based on the cooking method.

One word.  MOIST.  Okay maybe two words.  MOIST & JUICY.  The clay baker delivered as promised.  And the presentation was beautiful as well.

First rule with a clay baker is to completely submerge the top and bottom in water and soak for 30 minutes prior to cooking.  We then layered the bottom with onion, garlic, potatoes, carrots, mushrooms, and fresh herbs.  Sage, Rosemary, Lemony Thyme, and Oregano Sprigs.

 

 

I love when I’m able to photograph dishes in outdoor natural lighting.  And I love my backyard this thyme of year.

 

 

 

 

We laid our washed and dried chicken on top of the veggies and herbs. Sprinkled with salt & pepper and covered.  Placed baker in a cold oven and then turned temp. to 350 degrees.  Baked covered for 1 hour and uncovered for an additional 30 minutes or until skin was browned and chicken was done.  As always let stand at least 15 minutes before carving (or picking).  Wonderfully moist and juicy Roast Chicken one pot meal.  We’re going to turn up the spice for our next Romertopf Clay Baker dinner….any suggestions?

Roast Chicken in a Romertopf Clay Baker

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Roast Chicken in a Clay Baker
 
Prep time
Cook time
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Wonderfully moist and juicy Roast Chicken one pot meal.
Author:
Serves: 4
Ingredients
  • 1 4-5 lb. whole chicken
  • 6-8 small potatoes, cut in half
  • 4-6 garlic cloves, peeled and left whole
  • 10+ baby carrots
  • 1 lg. onion cut into ⅛ths
  • 8-10 mushroom caps
  • 2-3 sprigs fresh lemony thyme
  • 2-3 sprigs fresh sage
  • 2-3 sprigs fresh oregano
  • salt & pepper
Instructions
  1. Wash and dry chicken.
  2. Put veggies and herbs in baker and place chicken on top. Sprinkle with salt & pepper.
  3. Place baker in a cold oven and then turn temp. to 350 degrees. Bake covered for 1 hour.
  4. Remove cover and continue baking for an additional 30 minutes or until skin is browned and chicken is done.
  5. Let stand for 15 minutes before carving.
Notes
Avoid drastic temperature changes with a clay baker. Always presoak baker and always allow to cool before cleaning. Never use soap, only warm water and baking soda if necessary. In place of a clay baker, chicken can be roasted in a large dutch oven. Preheat oven before baking.

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