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🍽️ Crispy Chicken with Vegetables from the Clay Pot

728 kcal · 30 min · 4 servings

Ingredients

• 1 Organic Lemon
• 700 g Roasting Chicken
• Salt
• Pepper
• 1 tbsp dried Thyme
• 4 sprigs Parsley
• 4 Garlic Cloves
• 4 Carrots
• 2 White Onions
• 3 Celery Stalks
• 4 White Turnips
• 4 tbsp cold-pressed Olive Oil

Instructions

1. 1. Submerge the empty clay pot in cold water and let it soak for at least 15 minutes.
2. 2. Rinse the lemon under hot water.
3. 3. Finely grate the yellow zest of the lemon.
4. 4. Squeeze the juice out of the lemon.
5. 5. Rinse the chicken under running water.
6. 6. Pat the chicken completely dry with kitchen paper.
7. 7. Rub the chicken inside and out with salt, pepper, thyme, and the lemon zest.
8. 8. Wash the parsley under cold water.
9. 9. Shake the parsley dry.
10. 10. Finely chop the parsley.
11. 11. Peel the garlic cloves.
12. 12. Stuff the chicken with two garlic cloves and the chopped parsley.
13. 13. Clean the vegetables of dirt and wilted parts.
14. 14. Wash the vegetables thoroughly.
15. 15. Peel the vegetables if necessary.
16. 16. Halve the vegetables or leave them whole, depending on their size.
17. 17. Place the chicken and the vegetables into the soaked clay pot.
18. 18. Drizzle the dish with oil.
19. 19. Drizzle the dish with the lemon juice.
20. 20. Season the dish with salt and pepper.
21. 21. Close the lid of the clay pot.
22. 22. Place the clay pot into a cold oven.
23. 23. Set the temperature to 200 degrees Celsius conventional heat.
24. 24. Alternatively, set the temperature to 180 degrees Celsius fan-forced heat.
25. 25. Alternatively, set the gas mark to 2 to 3.
26. 26. Bake the chicken for about 75 minutes.
27. 27. Open the lid of the clay pot.
28. 28. Brown the chicken for another 15 minutes in the hot oven.

Nutrition per serving

• kcal: 728
• Protein: 67 g · Fett/Fat: 40 g · Carbs: 23 g