Medieval Chicken in a Clay Roaster
Transport your taste buds to an ancient feast with this Medieval Chicken in a Clay Roaster recipe, a rustic yet luxurious dish that melds tender, herb-infused chicken with a medley of aromatic root vegetables. Cooked in a traditional clay roaster, this method ensures unparalleled succulence, locking in moisture while gently roasting the ingredients to perfection. Infused with fresh thyme, rosemary, and a whisper of ground cinnamon, the chicken is elevated with aromatic sophistication, while the addition of white wine complements the rich, savory pan juices. The vibrant bed of carrots, parsnips, and garlic absorbs all the flavors for a truly indulgent dining experience. Perfect for a cozy family dinner or a unique centerpiece at a gathering, this recipe pairs ancient techniques with timeless flavor.
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Recipe Information
Ingredients
- 1 piece (approximately 4 lbs) whole chicken
- 3 medium carrots
- 2 medium parsnips
- 1 medium yellow onion
- 6 cloves garlic cloves
- 6 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 3 tablespoons olive oil
- 1.5 teaspoons coarse sea salt
- 1 teaspoon ground black pepper
- 0.5 teaspoon ground cinnamon
- 1 cup chicken stock
- 0.5 cup white wine (optional)
Instructions
Soak the clay roaster (both the base and lid) in water for at least 15-20 minutes to ensure it maintains moisture during cooking.
Preheat the oven to 400°F (200°C).
Peel and chop the carrots, parsnips, and onion into large chunks. Peel the garlic cloves but leave them whole.
Pat the chicken dry with paper towels. Rub the entire surface (inside and out) with the olive oil.
Season the chicken generously with sea salt, black pepper, and ground cinnamon, ensuring even coverage.
Stuff the chicken cavity with 3 sprigs of thyme, 2 sprigs of rosemary, and 2 cloves of garlic.
Layer the chopped vegetables, remaining garlic cloves, and leftover thyme and rosemary in the base of the clay roaster. Create a bed for the chicken to sit on.
Place the seasoned chicken on top of the vegetables, breast side up.
Pour the chicken stock and white wine (if using) into the clay roaster around the vegetables. Avoid pouring liquids directly over the seasoned chicken.
Cover the roaster with its lid and place it in the oven. Cook for 60 minutes.
After 60 minutes, remove the lid to allow the chicken skin to brown. Continue roasting uncovered for an additional 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the breast and thighs.
Carefully remove the clay roaster from the oven and let the chicken rest for 10 minutes before carving.
Serve the chicken with the roasted vegetables and the flavorful pan juices spooned over the top.
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 3625 mg | 158% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 26.6 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2201 mg | 47% | |
*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.
