Romertopf Roasted Chicken

Elevate your dinner game with this mouthwatering Romertopf Roasted Chicken, a simple yet impressive recipe that combines the magic of a clay pot with aromatic herbs and hearty vegetables. This succulent whole chicken is infused with the flavors of garlic, fresh rosemary, and thyme, complemented by the tang of lemon and a medley of carrots, celery, onion, and potatoes. Cooking in a Romertopf clay pot locks in moisture and enhances the natural flavors, creating tender, juicy chicken with perfectly roasted vegetables. The rich chicken broth ties it all together, making this dish a comforting, one-pot meal that's ideal for family dinners or special occasions. With minimal prep, a cold oven start, and a golden roast finish, this recipe is your new go-to for effortless, flavorful cooking. Perfectly seasoned, satisfying, and served with pan juices, this herbed roasted chicken is bound to impress!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 4-5 lbs whole chicken
• 2 tablespoons olive oil
• 4 cloves garlic cloves
• 1 lemon
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 medium carrots
• 3 celery stalks
• 1 large yellow onion
• 4 medium potatoes
• 1 cup chicken broth

Directions

Step 1

Start by soaking the lid of the Romertopf clay pot in water for at least 15 minutes to prevent it from cracking during cooking.

Step 2

Preheat your oven to 425°F (220°C).

Step 3

Rinse the chicken under cold water and pat it dry with paper towels.

Step 4

Rub the chicken with olive oil and season both the outside and inside cavity with salt and black pepper.

Step 5

Stuff the cavity of the chicken with the garlic cloves, half of the lemon (sliced), and the sprigs of rosemary and thyme.

Step 6

Peel and chop the carrots, celery stalks, onion, and potatoes into large chunks and spread them in the bottom of the Romertopf clay pot.

Step 7

Slice the remaining half of the lemon and spread the slices over the vegetables.

Step 8

Pour the chicken broth over the vegetables to add moisture and flavor during cooking.

Step 9

Place the prepared chicken on top of the vegetables in the clay pot, breast-side up.

Step 10

Place the soaked lid on the clay pot and transfer it to a cold oven to avoid thermal shock.

Step 11

Bake for 75 minutes. Then, remove the lid carefully to allow the chicken skin to brown and cook uncovered for an additional 15 minutes.

Step 12

Check the internal temperature of the chicken in the thickest part of the thigh. It should reach 165°F (74°C).

Step 13

Remove the clay pot from the oven and allow the chicken to rest for 10 minutes before carving.

Step 14

Serve the roasted chicken alongside the tender vegetables and pan juices. Enjoy your flavorful Romertopf Roasted Chicken!

Nutrition Facts

Serving size	3506.3 grams (3506.3g)

Amount per serving	% Daily Value*
Calories	1506

Total Fat 45.00g	58%
Saturated Fat 9.10g	45%
Polyunsaturated Fat 3.00g
Cholesterol 136mg	45%
Sodium 5793mg	252%
Total Carbohydrate 225.40g	82%
Dietary Fiber 32.70g	117%
Total Sugars 32.60g
Protein 64.50g	129%

Vitamin D 0IU	0%
Calcium 387mg	30%
Iron 14mg	79%
Potassium 6442mg	137%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.9%

Protein: 16.5%

Carbs: 57.6%