Whole chicken with awesome flavors and veggies baked in a Clay Pot
Clay Pot Roast Chicken
Also seen on My Turn for us
Ingredients5 pounds whole chicken
1 cup baby carrots
2 celery ( stalks, cut into 5 or 6-inch strips )
1 red onion ( large, quartered )
6 portabella mushrooms ( baby, whole )
1 lemons ( halved )
4 tablespoons butter ( room temp. )
1 to taste fresh thyme
1 to taste fresh parsley
1 to taste fresh rosemary
2 clove(s) garlic
1/2 cup white wine
1/2 cup chicken broth
DirectionsSoak Clay Pot and lid completely submerged for at least 1 hour.
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 a 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. I also gently lifted the skin of the drumsticks and spread butter under them also.
Place 1 half of the lemon inside the chicken and any herbs that you choose. Rub the chicken with salt and pepper.
Place carrots, onion, mushrooms and celery in the bottom of the clay pot. Add wine and chicken broth. Season with salt and pepper and the other minced garlic clove. Squeeze the juice of the other half of lemon over veggies.
Place chicken on top of the veggies, moving some of the veggies to the sides to make room for the chicken. Cover with lid.
Place in cold oven and set the oven temperature to 400 degrees. Bake for 2 hours covered until done.
Remove the lid and cook for 10-15 minutes longer until chicken is golden brown.
Remove chicken and serve with veggies on the side.
This chicken is so tender it can be cut with a fork.
4From My Turn for us