Clay Pot Chicken and Vegetables
Experience the rich, rustic flavors of this Clay Pot Chicken and Vegetables recipe, where tender bone-in chicken thighs and a medley of hearty vegetables come together in a symphony of savory goodness. Using the traditional clay pot cooking method, this dish locks in moisture and infuses every ingredient with the aromatic notes of fresh rosemary, thyme, and a tangy soy-oyster sauce blend. The combination of golden-browned chicken, perfectly tender carrots, potatoes, and celery makes this a comforting one-pot meal that's as visually stunning as it is delicious. Perfect for family dinners or special occasions, this easy-to-follow recipe is sure to impress while keeping things wholesome and satisfying.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 large Carrots
- 2 stalks Celery stalks
- 3 medium Potatoes
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 2 tablespoons Olive oil
- 1 cup Chicken broth
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Rice vinegar
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Soak the clay pot (both the base and lid) in water for 20-30 minutes. This prevents cracking in the oven and helps retain moisture during cooking.
While the clay pot is soaking, peel and chop the carrots, celery, and potatoes into bite-sized pieces. Dice the onion and mince the garlic cloves.
Pat the chicken thighs dry with paper towels and season them on both sides with salt and black pepper.
In a mixing bowl, whisk together the chicken broth, soy sauce, oyster sauce, and rice vinegar for the sauce. Set aside.
Preheat the oven to 375°F (190°C).
Once soaked, drain the clay pot and pat it dry. Arrange the potatoes, carrots, celery, and diced onion on the bottom of the pot. Sprinkle the garlic over the vegetables.
Place the chicken thighs on top of the vegetables, skin-side up. Add the rosemary and thyme sprigs throughout the pot.
Drizzle the olive oil over the chicken and vegetables, then pour the prepared sauce evenly over the entire dish.
Cover the clay pot with its lid and place it in a cold oven (do not preheat the oven with the pot inside).
Bake for 75 minutes, allowing the chicken to cook through and the vegetables to become tender. The clay pot will create a tender, juicy result by locking in steam.
If desired, remove the lid during the final 10 minutes of cooking to allow the chicken skin to brown and crisp up slightly.
Carefully remove the clay pot from the oven and let it rest (covered) for 5-10 minutes to allow the flavors to meld.
Serve the chicken and vegetables directly from the clay pot for a beautifully rustic presentation. Enjoy!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1141 mg | 50% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.5 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 974 mg | 21% | |
*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.
