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    You are in: Home / Recipes / Herb and Lemon Chicken in a Clay Pot Recipe
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    Herb and Lemon Chicken in a Clay Pot

    Herb and Lemon Chicken in a Clay Pot. Photo by diner524

    1/3 Photos of Herb and Lemon Chicken in a Clay Pot

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    35 mins

    1 hr 25 mins

    Mikekey's Note:

    This recipe utilizes a clay cooker, such as a Romertopf. (for alternative cooking method without a clay pot, see diner524's review) The chicken stays juicy but still gets a crispy skin on top. Remember the clay pot and lid need to be soaked in cold water for 15 minutes before using. Try to find an Herbes de Provence that includes lavender flowers. This is good with steamed rice, or roasted vegies. The juices from the clay pot are good over the rice or vegies.

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    Units: US | Metric


    1. 1
      Mash Herbes de Provence into the softened butter until well blended.
    2. 2
      Rinse chicken inside and out and pat dry with paper towels.
    3. 3
      Soak clay pot and lid in cold water for 15 minutes.
    4. 4
      Meanwhile, place 1/2 lemon in cavity of chicken and truss chicken with kitchen twine. Fold wings under. Rub butter mixture over chicken. Sprinkle with salt and pepper.
    5. 5
      Slice remaining 1/2 lemon into 3 or 4 slices.
    6. 6
      After soaking, line bottom of pot evenly with onion, celery, carrot, garlic and lemon slices. Place chicken, breast side up, on top of vegies.
    7. 7
      Pour broth over chicken and cover pot with soaked lid.
    8. 8
      Place in a COLD oven and set heat at 450°F.
    9. 9
      Cook for 1 hour and 15 minutes, or until the legs move easily and skin is browned.
    10. 10
      (Lid can be removed the last 10 minutes, for crisper skin.).
    11. 11
      Transfer to a platter and let rest 10 minutes before carving. Serve with the pan juices and vegies, if desired.

    Ratings & Reviews:

    • on July 26, 2013


      This is great, 5 stars all the way. You just can't go wrong with the good old clay pot. I broke the lid of mine after the chicken came out of the oven but such is life and I'll get another one. The bird was amazingly good. It was almost falling off the bone and so tender no knives were needed. Lots of flavor with great gravy from the juices, This is a keeper recipe for sure. Thanks Mikekey :D

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 16, 2013


      Wonderful roasted chicken!!! I made this recipe as written, except without the clay pot/cooking method. I wanted to make a whole chicken, so as to have leftovers for another recipe, and found this recipe in our team cookbook. This made the most delicious gravy from all the vegetables, lemon slices and butter/herb flavor chicken juice. Since it is mid summer here in Florida, so hot and humid, we roasted the chicken on our grill/covered and kept a thermometer to watch for correct temperature. Served the chicken with mashed potatoes, gravy and corn, yummy!!! Thanks for sharing the recipe. Made for ZWT 9.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Herb and Lemon Chicken in a Clay Pot

    Serving Size: 1 (379 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 706.9
    Calories from Fat 446
    Total Fat 49.6 g
    Saturated Fat 15.5 g
    Cholesterol 236.9 mg
    Sodium 289.3 mg
    Total Carbohydrate 4.9 g
    Dietary Fiber 1.1 g
    Sugars 1.8 g
    Protein 57.3 g

    The following items or measurements are not included:

    herbes de provence

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