Best Clay Oven Roasted Chicken Recipes

ROMERTOPF CLAY POT ROAST CHICKEN

Steps:

• If using Romertopf clay pot soak for at least 20 minutes, I usually soak it longer, about 1 hour.
• Only if using a regular roaster pan Preheat oven to 400 degrees. (Remember always place a Romertopf roaster in a cold oven then bring to temperature.)
• Using a fork mix the butter with one minced garlic clove and 1 tablespoon of each of the herbs that you choose to use. ( I used all three) to make herb butter.
• Wash chicken and dry thoroughly.
• Gently ease up the breast skin of the chicken and spread the herb butter between the skin and the meat of the breast being careful not to pierce the skin. Also gently lift the skin of the drumsticks and spread butter under them.
• Place the lemon, celery, and onion in the chicken and any herbs that you choose.
• Season the outside of the chicken with salt and pepper.
• Tie legs together with kitchen twine
• Place chicken in roaster and pour the wine and chicken broth over the chicken. Cover with lid.
• (A) If using a clay pot Romertopf roaster place in a cold oven and set the oven temperature to 400° F . Bake for 2 hours covered until done.(B) If using regular Stoneware roaster bake for 65-70 minutes
• 11. Remove the lid and cook for 10-15 minutes longer until chicken is golden brown and thermometer registers 165° F and juices run clear.

ROAST CHICKEN IN A CLAY POT

Steps:

• Soak clay baker in warm water for 15 minutes.
• Remove baker from water. Place carrots, potatoes, onions, and garlic in the bottom of baker.
• Toss with half of the herbs, salt, and pepper.
• Add chicken on top of vegetables and add remaining herbs, salt, and pepper. Cover with top lid of baker.
• Place in a cold oven. Set oven temperature to 450 degrees and bake for 1 hour. Remove lid of the baker and cook for an additional 20 minutes, or until chicken is browned and the meat thermometer inserted in thigh area reads 165°F.
• Remove from oven and set baker on a cutting board or trivet to rest for 10 minutes.

CLAY POT CHICKEN RECIPE

Steps:

• Fully submerge both parts of your clay baking pot under water. Soak for 30 minutes.
• Prepare your vegetables.
• Place the carrots in the bottom of the baker.
• Add the potatoes.
• Add the onions.
• Add the garlic cloves.
• Arrange the chicken thighs on top of the vegetables.
• Sprinkle chicken with salt.
• Sprinkle with black pepper.
• Place the pats of butter on top of the chicken pieces.
• Place the top on the baker.
• Place the baker in a COLD oven.
• Set oven temperature to 425F degrees. Let chicken bake for 60 minutes.
• Remove lid from baker, let chicken bake for 10-15 more minutes to slightly brown.
• Internal temperature of the chicken should be 165F degrees to be done.
• Remove from oven when done. Let chicken rest for 15 minutes before serving.
• Enjoy!

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

JUICY ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.