by coffeefoodwritergirl
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coffeefoodwritergirl's Notes:
Expand1 4-5 pound chicken (preferable organic) Ask a question about this ingredient
3 tablespoons unsalted butter – softened Ask a question about this ingredient
1 tablespoon fresh oregano – chopped Ask a question about this ingredient
1 tablespoon fresh rosemary – chopped Ask a question about this ingredient
1 teaspoon sea salt + more sea salt for sprinkling on and in bird Ask a question about this ingredient
1 teaspoon fresh ground pepper + more pepper for sprinkling on and in bird Ask a question about this ingredient
3 large onions – cut in quarters Ask a question about this ingredient
1 lemon – cut in halves or quarters Ask a question about this ingredient
½ lemon – for squeezing juice over top Ask a question about this ingredient
½ cup white wine Ask a question about this ingredient
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.
Ask a question about this stepPreheat oven to 425 degrees.
Ask a question about this stepMix butter, herbs, one teaspoon sea salt and one teaspoon fresh ground pepper in small bowl. Thoroughly combine. Set aside.
Ask a question about this stepWash 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.
Ask a question about this stepSprinkle 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.
Ask a question about this stepPlace 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
Ask a question about this stepServe directly from pot and spoon warm juices over top.
Ask a question about this stepI love using the clay pot for a chicken, too. My favorite recipe -- the one I use all the time, to date without exception -- is not mine, so I won't be posting it. But I'm so glad to see someone else posting a clay pot chicken recipe! By the way, I don't usually soak my pot more than about 20 minutes or a half an hour, and it works just fine.
Wow. That's nice to know...I always soak it at least an hour and feel guilty that I don't do it overnight. =) Next time I will soak it for shorter and see how it turns out. Thanks for the tip and the comments!