This past winter we began roasting almost all our veggies.  We started out with potatoes and onions tossed in olive oil.  Then we added zucchini, which led to cherry tomatoes and eventually we got brave enough to add Brussels sprouts, a formerly avoided at all cost vegetable.  Had no idea these could be so amazing…. we actually ate Brussels 2-3 times a week for months.

As the leaves fall off and crisp up during roasting….they become what we fondly refer to as “Brussels chips.”  Our standard roasted veggie marinade also evolved: olive oil, Dijon mustard, fresh sage & thyme leaves, sea salt & fresh cracked pepper, and a pinch of cayenne.  Toss any combination of veggies of different colors and flavors, cut to different sizes, and roast them into dinner.

We now roast tomatoes before adding them to our tomato sauces.  We roast zucchini and add it to salsas.  Roasted butternut squash becomes sweetly caramelized.  And roasted cauliflower becomes nutty and mild.  Recently I was introduced to robust and flavored olive oils, when Shelby and I stumbled upon a wonderful Oil & Vinegars shop.  Roasted veggies have just been given a flavor boost.  You’ll find this roasted cauliflower eats more like a snack than a side dish….in fact it never makes it to our dinner platings.  Enjoy!

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Roasted Cauliflower

This makes a wonderful side dish. Ours didn’t last that long. We’ll call roasted cauliflower a fantastic low-carb snack.

Author Libby with Lemony Thyme

Ingredients

• 1 medium head cauliflower trimmed to bite-sized florets discarding the bigger stalks.
• 2 – 3 Tbl. extra virgin olive oil
• Sea salt
• 2 Tbl. grated Parmesan cheese

Instructions

• Preheat oven to 400 degrees.
• Line baking sheet with foil.
• Toss cauliflower florets in olive oil and salt.
• Roast for 25 – 30 minutes turning after 15 minutes.
• Take the time to individually turn the florets so that each piece has a chance to brown.
• Remove from oven and serve with a sprinkle of Parmesan cheese.

The post Roasted Vegetables {Cauliflower & Brussels Sprouts the unsung heroes} appeared first on Lemony Thyme.

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 allowed our washed and dried chicken to come to room temperature before placing in baker on top of veggies and herbs. 

This can take an hour or so and will insure even cooking.  Sprinkled with salt & pepper and covered.  Placed baker in a cold oven and then turned temp. to 450 degrees.  Baked covered for 1 1/2 hours 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?

This Roast Chicken in a Clay Baker is my #1 viewed recipe for a reason. It comes out perfectly juicy with crispy skin every time! If you’re fortunate enough to own one of these clay bakers I hope you’ll give this recipe a try.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Roast Chicken in a Clay Baker

Wonderfully moist and juicy Roast Chicken one pot meal.

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 4

Author Libby with Lemony Thyme

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 1/8ths
• 8-10 mushroom caps
• 2-3 sprigs fresh lemony thyme
• 2-3 sprigs fresh sage
• 2-3 sprigs fresh oregano
• salt & pepper

Instructions

• Completely submerge the top and bottom in water and soak for 30 minutes prior to cooking.
• Wash and dry chicken. Allow to come to room temperature (or about 70 degrees) before placing in oven, about 1 1/2 hours.
• Put veggies and herbs in baker and place chicken on top. Sprinkle with salt & pepper.
• Place baker in a cold oven and then turn temp. to 450 degrees. Bake covered for 1 1/2 hours or until skin is browned and chicken is done.
• Let stand for 15 minutes before carving.

Notes

Avoid drastic temperature changes with a clay baker. Always presoak baker for 30 minutes and always allow to cool before cleaning. Never use soap, only warm water and baking soda if necessary.
Based on reader feedback, I have adjusted the cooking temperature to 450 degrees.

The post Roast Chicken in a Clay Baker appeared first on Lemony Thyme.