Lemon Herb Chicken In Clay Pot Recipe

Name: Lemon Herb Chicken In Clay Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 4-5 pound chicken (preferable organic); 3 tablespoons unsalted butter - softened; 1 tablespoon fresh oregano - chopped; 1 tablespoon fresh rosemary - chopped; 1 teaspoon sea salt + more sea salt for sprinkling on and in bird; 1 teaspoon fresh ground pepper + more pepper for sprinkling on and in bird; 3 large onions - cut in quarters; 1 lemon - cut in halves or quarters; 1/2 lemon - for squeezing juice over top; 1/2 cup white wine

Servings: persons

1
Ahead of time or the night before: Place clay pot and lid in enough water to cover and let soak overnight or for at least one hour.
2
Preheat oven to 425 degrees.
3
Mix butter, herbs, one teaspoon sea salt and one teaspoon fresh ground pepper in small bowl. Thoroughly combine. Set aside.
4
Wash and dry bird thoroughly. Very gently separate the skin over the breast from the meat underneath (you may need a sharp paring knife to get this started and then just gently slide your hand underneath to separate). Place one half of butter mixture on each side of breast; spreading as evenly as possible to cover entire breast portion.
5
Sprinkle cavity and outside of bird generously with salt and pepper. Place a few onions and one lemon cut in half (or fourths) inside bird. Sprinkle rest of onions on top of and around bird. Pour white wine over onions and around bird. Squeeze juice of one half lemon over bird.
6
Place top on clay pot and roast in oven for one hour. Remove lid and baste bird generously. Roast for about 20 mins. more until skin is golden and bird is cooked but not dry
7
Serve directly from pot and spoon warm juices over top.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 4-5 pound chicken (preferable organic), 3 tablespoons unsalted butter - softened, 1 tablespoon fresh oregano - chopped, 1 tablespoon fresh rosemary - chopped, and more.

Yes, Lemon Herb Chicken In Clay Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Herb Chicken In Clay Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions