Herb and Lemon Chicken in a Clay Pot
Infused with Mediterranean flavors, this Herb and Lemon Chicken in a Clay Pot is a feast for the senses and a masterclass in cooking with aromatics. Juicy, bone-in chicken thighs are rubbed with a vibrant herb paste of fresh rosemary, thyme, parsley, garlic, and zesty lemon before being nestled in a bed of tangy lemon slices. Using a clay pot ensures the chicken cooks to tender perfection, absorbing the rich, savory blend of chicken broth, olive oil, and optional white wine. The slow baking process, followed by a quick blast of high heat, delivers irresistibly crispy skin and beautifully tender meat. Perfectly suited for dinner parties or comforting weeknight meals, this dish pairs wonderfully with roasted vegetables or crusty bread to soak up the fragrant, herb-infused juices. Simple to prepare yet brimming with gourmet appeal, this recipe elevates home cooking to a new level of delicious creativity.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 whole Lemon
- 6 cloves Garlic cloves
- 4 sprigs Fresh rosemary
- 6 sprigs Fresh thyme
- 2 tablespoons Fresh parsley
- 3 tablespoons Olive oil
- 2 teaspoons Sea salt
- 1 teaspoon Black pepper
- 1 cup Chicken broth
- 0.5 cup White wine (optional)
Instructions
Soak the clay pot (both the base and the lid) in cold water for 30 minutes to ensure even cooking and prevent cracking. Set aside to drain while preparing the ingredients.
Preheat the oven to 375°F (190°C).
Zest one of the lemons and juice it, setting the juice aside. Slice the second lemon into thin rounds.
Using a mortar and pestle or a small food processor, combine the fresh rosemary, thyme leaves (stripped from stems), parsley, garlic cloves, lemon zest, 1 teaspoon of sea salt, and 1/2 teaspoon of black pepper. Crush until it forms a rough paste.
Rub the chicken thighs generously with the herb mixture, ensuring it goes underneath the skin for maximum flavor.
Place the lemon slices at the bottom of the clay pot to form a bed. Lay the seasoned chicken thighs skin-side up over the lemon slices.
Drizzle the olive oil and reserved lemon juice over the chicken. Sprinkle with the remaining teaspoon of sea salt and 1/2 teaspoon of black pepper.
Pour the chicken broth and optional white wine around the chicken into the clay pot (not directly over the chicken to preserve the seasonings).
Cover the clay pot with its lid and place it into the oven on the center rack. Bake for 50 minutes, allowing the chicken to cook slowly and absorb the aromatic flavors.
Remove the lid and increase the oven temperature to 425°F (220°C). Continue baking for an additional 10 minutes to crisp and brown the chicken skin.
Carefully remove the clay pot from the oven and let it rest for 5 minutes. Serve the chicken with the lemon slices, herb-infused juices, and your favorite sides like roasted vegetables or crusty bread.
Nutrition Facts
Calories |
2451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.1 g | 233% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5963 mg | 259% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 4.7 g | ||
| Protein | 168.5 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2300 mg | 49% | |
*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.
