Onion Clay Pot Chicken
This is something I threw together for dinner one night when I wanted something simple that didn´t take a lot of work. The chicken turned out very juicy with a distinct onion flavor, so if onions aren´t your thing, you can substitute them for other veggies such as carrots and other firm vegetables. The amount of salt in this recipe might sound like a lot, and you can add less if you like, but the clay pot absorbs a lot of it, so keep this in mind. Do not preheat the oven or the clay pot could crack. This recipe is for an unglazed claypot.
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INGREDIENTS
Nutrition- 1(1200 g) chicken
- 1medium leek
- 2medium onions
- 4whole spring onions
- 10
- 50ml butter
- 2 -3teaspoons salt
- 1teaspoon ground black pepper
- 1teaspoon garlic powder
- 1⁄2teaspoon paprika
DIRECTIONS
- Rinse the claypot and lid in cold water. (If it´s the first time you´re using it, let both lid and bottom soak for 15 minutes in cold water.).
- Peel, rinse and cut the onions into quarters, the leek and spring onions into 4 pieces, and leave the peeled garlic cloves whole.
- Rub the chicken inside and out with salt, pepper, garlic powder and paprika powder.
- Put the chicken in the claypot breast side up, and surround with, leeks, onions and garlic cloves.
- Put the butter in small clicks over the chicken and veggies.
- Cover with the lid and put the pot on a rack far down in a cold oven.
- Turn on oven and bake at 225 degrees celsius for about 1 and 1/2 hours removing the lid for the last 15 minutes to brown. (Check to make sure the chicken is cooked through since ovens vary).
- Place the pot on a wooden cutting board or something like that, not on any cold surface or it could crack, replace the lid and let rest for about 10 more minutes before serving.