Romertopf Clay Pot Roast Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 3 hours 15 minutes

Ingredients

1 5 lb whole chicken

1 rib celery (cut into 2-3 pieces)

1/2 large red onion (cut into half)

1/2 lemon (cut in two)

4 tbsp butter (room temperature)

sprigs fresh thyme

sprigs fresh parsley

sprigs fresh rosemary

2 cloves garlic (minced)

1/2 cup white wine

1/2 cup chicken broth

Directions

If using Romertopf clay pot soak for at least 20 minutes, I usually soak it longer, about 1 hour.

Only if using a regular roaster pan Preheat oven to 400 degrees. (Remember always place a Romertopf roaster in a cold oven then bring to temperature.)

Using a fork mix the butter with one minced garlic clove and 1 tablespoon of each of the herbs that you choose to use. ( I used all three) to make herb butter.

Wash chicken and dry thoroughly.

Gently ease up the breast skin of the chicken and spread the herb butter between the skin and the meat of the breast being careful not to pierce the skin. Also gently lift the skin of the drumsticks and spread butter under them.

Place the lemon, celery, and onion in the chicken and any herbs that you choose.

Season the outside of the chicken with salt and pepper.

Tie legs together with kitchen twine

Place chicken in roaster and pour the wine and chicken broth over the chicken. Cover with lid.

(A) If using a clay pot Romertopf roaster place in a cold oven and set the oven temperature to 400° F . Bake for 2 hours covered until done.(B) If using regular Stoneware roaster bake for 65-70 minutes

11. Remove the lid and cook for 10-15 minutes longer until chicken is golden brown and thermometer registers 165° F and juices run clear.

Nutrition

• Calories: 142 kcal
• Total Fat: 12 g
• Saturated Fat: 7 g
• Cholesterol: 31 mg
• Sodium: 220 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 1 g