SERVES 4-6
Made this the first time for Thanksgiving a few years ago for friends who did not care for eating turkey. Cooking in the clay baker keeps the chicken very moist and succulent while crisping the skin. Addition of French mustard to the herby and citrusy rub kicks up the flavor of the roasted chicken.
2 tbsp olive oil
1 tsp lemon zest
2 tbsp lemon juice
1 tbsp dijon mustard
1 tbsp chopped fresh thyme
2 tsp chopped fresh rosemary
2 tsp chopped fresh sage
1/2 tsp pepper
2 tsp salt
4-5 lb medium roasting chicken
2 heads garlic peeled but cloves left whole
10 fingerling potatoes
3 carrots cut in chunks
1/2 cup dry white wine I used white merlot
1 Soak the baker and lid for 30 minutes in cold water.
2 In a small bowl, mix olive oil, lemon zest, lemon juice, mustard, herbs and salt & pepper. Rub half of this mixture over the chicken. Toss the remaining mixture with the vegetables.
3 Place chicken in prepared roaster, breast side up and surround the chicken with the vegetables. Pour the wine around the chicken and over the vegetables.
4 Place the cover on the baker and place in cold oven. Set oven to 450℉ and cook for 90 minutes.
5 Remove the lid and cook chicken another 10-15 minutes to crisp and further brown.
6 Let chicken rest about 15 minutes before carving.
I do realize clay baker is not regularly used for cooking in most kitchens. Below is a picture of a it. I use the unglazed version of the baker.
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