Clay Pot Chicken with Garlic Carrots and Potatoes
Elevate your dinner table with the rustic charm of Clay Pot Chicken with Garlic Carrots and Potatoes, a comforting one-pot dish that’s as nourishing as it is flavorful. Tender, golden-browned chicken thighs rest atop a bed of sweet carrots, creamy baby potatoes, and whole garlic cloves, all infused with the earthy flavors of fresh rosemary and thyme. Cooked to perfection in a traditional clay pot, this recipe locks in moisture and creates a savory, aromatic broth that enhances every bite. With the rich warmth of paprika and a touch of olive oil, this slow-cooked masterpiece is perfect for a cozy family meal or an impressive dinner party centerpiece. Serve it straight from the clay pot for a stunning presentation that’s sure to delight your guests.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 4 medium Carrots
- 500 grams Baby potatoes
- 6 cloves Garlic
- 3 tablespoons Olive oil
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 250 milliliters Chicken stock
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 180°C (350°F).
Soak the clay pot (both the base and lid) in cold water for at least 15 minutes. This will prevent it from cracking in the heat of the oven.
Peel the carrots and cut them into large chunks. Wash and halve the baby potatoes. Set the vegetables aside.
Peel the garlic cloves and leave them whole. Mince one clove if desired for added flavor.
Season the chicken thighs with salt, black pepper, and paprika for a lightly spiced and savory crust.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Brown the chicken thighs on both sides until golden, about 3-4 minutes per side. Remove from heat and set aside.
Drain the clay pot and line the bottom with the carrot chunks and baby potatoes. Add the whole garlic cloves evenly across the vegetables.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables, and sprinkle with a pinch of salt and pepper for added flavor.
Place the browned chicken thighs on top of the vegetables in the clay pot. Nestle the rosemary and thyme sprigs around the chicken and vegetables.
Pour the chicken stock evenly over the chicken and vegetables to keep the dish moist and flavorful as it cooks.
Cover the clay pot with its lid and place it into the preheated oven. Let the dish cook slowly for 90 minutes.
Remove the clay pot from the oven and let it rest, covered, for 5 minutes before serving.
Serve the chicken directly from the clay pot with generous portions of carrots, potatoes, and a ladle of the flavorful broth.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 3156 mg | 137% | |
| Total Carbohydrate | 121.8 g | 44% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 17.1 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4196 mg | 89% | |
*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.
