Herb and Lemon Chicken in a Clay Pot

Recipe by Outta Here
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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