Clay Pot Chicken With Garlic Carrots and Potatoes

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

This is our family’s favorite recipe. I created this recipe when I purchased my first clay pot. Chicken will be very moist and tender; potatoes are done in the same pot. What more could you want? Easy, delicious and great looking dish. I promise, that even your pickiest eaters will be asking for seconds.

Ingredients Nutrition

  • 1 chicken, cut up
  • 236.59 ml sliced carrot
  • 3-4 medium potatoes, quartered
  • 4 garlic cloves, chopped (can add more or less)
  • 59.14 ml chopped fresh parsley (can use 1 tbs of dried parsley)
  • 14.79 ml caraway seed (optional, but I always use them)
  • 14.79 ml Italian dressing (optional)
  • salt and pepper


  1. Soak clay pot for 15 min.
  2. Rub chicken with garlic, salt, pepper, caraway seeds, parsley, Italian dressing and marinate overnight ( optional) You can rub your chicken and bake it right away, but it will taste much better , if marinated.
  3. In a clay pot, add potatoes, carrots and chicken on top.
  4. Place your clay pot in the cold oven and roast at 430F for 1.5 hours.


Most Helpful

Thoroughly enjoyed this, as did my husband, kids, and 2 guests! It was very easy, and had a great flavor. I surely will be making this again. Some notes: The caraway, which is optional, is what really made the dish delicious and a bit different. I used chicken leg quarters, which I cut, removing whatever fat I could. For ease, I used my food processor to chop the garlic and parsley, then added the Italian dressing, 1 t. salt and some pepper. Marinated in a freezer bag overnight. I cut the carrots into chunks and used lots more - they were the first to go, so I do recommend lots if your family eats them. I added 3 small onions to my clay pot, and next time, I think I'll also add some cut up cabbage. Also, the chicken will make its own juice in the pot. After cooking, I put the chicken in a pan under the broiler for a couple of minutes to further brown/crisp it, removed the veggies to a serving dish, and defatted the chicken liquid to serve alongside. Yum! Thanks again, Angela, for a winning recipe. This was one of my choices for Pick-a-Chef, and now I'm sure glad I played!

Dorie's Lori November 07, 2006

I love the caraway seeds with this! I may never make chicken without them again. Fantastic recipe!!

A Spiring Chef July 15, 2007

I'm cooking this now in my clay pot. I did not notice that the chicken is to be cut up and it's baking whole. Any suggestions?

Marianne P. January 02, 2016

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