Clay Pot Roasted Chicken & Veggies

1. 1

   Use Romertopf Glazed Clay-Cooker to fill up, then soak top and bottom lids in water for at least 20 minutes.

2. 2

   Remove top rack from oven so clay pot fits in.

3. 3

   Pat chicken dry. Rub/massage with olive oil and sea salt mixture on/in/around chicken. Finally, pour on wine.

4. 4

   Empty out water from clay pot and place rubbed chicken in the bottom lid of clay pot.

5. 5

   Surround chicken with veggies, onion, and garlic. Sprinkle veggies with chopped herbs and remaining sea salt.

6. 6

   Place top on pot and put in oven.

7. 7

   Heat (DO NOT Preheat oven) to about 500 degrees.

8. 8

   Cook for about 50 minutes to 1 hour for a small chicken (about 3 1/2 pounds) and about 1:10 hour to 1:20 hour if it's a larger chicken (over 4 pounds).

9. 9

   Use a thermometer to check temperature in the thigh and see if it has reached 165 degrees.

10. 10

    Let chicken rest for about 10 minutes.

11. 11

    Cut into desired pieces and serve with the roasted veggies.

* Per serving · 4 servings · Values may vary.

No additional tips available.