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Romertopf Clay Baker

Roast Chicken in a Clay Baker

Libby with Lemony Thyme
Wonderfully moist and juicy Roast Chicken one pot meal.
4.15 from 14 votes
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 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 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.