Baked Chicken in Clay Cookware - Roast Lemon Chicken

1. 1

   Preheat oven to 400 degrees (200 C.).

2. 2

   Remove and discard giblets and neck from cavity of chicken.

3. 3

   Rinse chicken with cold water; pat dry.

4. 4

   Trim excess fat, if necessary.

5. 5

   Cut lemon into slices and onion into quarters; place in cavity of chicken.

6. 6

   Tie ends of legs together with cotton string.

7. 7

   Lift wing tips up and over back; tuck under chicken.

8. 8

   Place chicken in clay baker, breast side up.

9. 9

   Lightly spray surface of chicken with olive or vegetable oil.

10. 10

    Sprinkle chicken with seasoning mix, rubbing gently.

11. 11

    Place lid on clay baker.

12. 12

    Bake 1 hour.

13. 13

    Using oven mitts carefully remove lid from baker, lifting away from you.

14. 14

    Continue baking chicken, uncovered, 15-30 minutes or until themometer registers 180 degrees (80 C.) in meaty part of thigh and juices run clear.

15. 15

    Let stand 10 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.