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.

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All my best,
xo Libby

Print

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.

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Most often I’m not looking for anything in particular….more like it’s looking for me.  I truly find it therapeutic to scan through shelves of books and dishes and well dishes mostly.  

I’ve experienced the same thrill I felt today on several occasions but it’s been quite a dry spell for me. Today, however…..SCORE.

Sitting on the bottom shelf, amidst a sea of mix matched slow cooker liners & lids, scratched up non-stick skillets, dented cookware, and the like….was this big beautiful covered clay pot. 

I abandoned my buggie in order to maneuver my way to it without ever taking my eye off the prize.  This one was worth a fight (only if necessary of course). 

When I picked it up….sheer joy came over me.  I know I was beaming from ear to ear as its weight alone told me I had something special. 

When I lifted the lid to inspect the inside it appeared its previous owner had used it as a planter instead of a roaster.  That didn’t bother me one bit. 

Instantly I was asked, “What are you going to do with that?”  To which I replied with a smile in my voice, “Roast a chicken.”

A quick Internet search identified this beauty as a 117 Romertopf 6 1/2 quart Clay Baker.  I’m going to clean it, find it a prominent spot on my bakers rack, and begin planning the perfect clay baker chicken recipe.  Stay tuned…

The post Thrift Store Find Romertopf Clay Baker {Score} appeared first on Lemony Thyme.