Perfect Roast Chicken and Vegetables in the Clay Pot

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Yield: 4-6 servings

The name of this title doesn’t lie – it comes out perfect every time, no matter what. The veggies can be thrown in the pot with the chicken from the get-go, but I usually sprinkle them around the chicken 30 minutes into the cooking process as I prefer my vegetables slightly less cooked. Use an oval red clay pot; brand names include Romertopf or Schlemmertopf.

CHICKEN
1 whole organic chicken, rinsed and patted dry
2 teaspoons fennel seeds, lightly crushed
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon mild paprika

VEGGIES
2 carrots
2 celery stalks
1 yellow onion
1 starchy vegetable (potato, yam, turnip, celery root…)
1 fennel bulb (optional)
1 medium apple (optional)
2 tablespoons fresh herbs, or 2 teaspoons dried (thyme, rosemary, sage, marjoram), plus a little more for garnish
Salt and pepper

Soak the lid of the clay pot in water for 10 minutes. Mix the spices together in a small dish and rub them onto the chicken, inside and out.

Place the whole chicken, breast-side up, into the pot. Close the lid and place the pot in a cold oven. Set the temperature to 425 degrees and cook for 30 minutes.

In the meantime, slice the vegetables in a decorative fashion (see photos).

Remove the hot pot from the oven and open the lid away from you so not to scald yourself with the steam. Throw the veggies around the chicken and sprinkle them with the herbs, salt and pepper.

Cover the pot and place back into the oven for another 45 minutes, until the chicken is cooked through – the juices in the thigh should run relatively clear and a meat thermometer placed in the “knee” joint of the thigh should read 175 degrees.

Let the chicken sit for 10-15 minutes before serving. Sprinkle with some fresh herbs and serve right out of the pot.