Chicken with Forty Cloves of Garlic (Clay-Pot)
A few things about the clay pot:
Completely submerse and soak both the top and bottom of the clay cooker in cold water for at least 15 minutes before loading the ingredients. Fill your sink with water and soaking top and bottom while you prepare the ingredients. Place the covered claypot into the center of a cold oven. Do not preheat the oven. It is necessary to the cooking process to gradually bring the pot up to the desired temperature.
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- 2 t. olive oil
- 1/2 t. dried rosemary,crushed
- 1/2 t. dried thyme leaves
- 1/4 t. dried sage leaves,crushed
- 2 t. lemon juice
- 40 cloves garlic,whole,peeled about 2-3 heads)
- 3 carrots,cut into 4-inch lengths,large ends cut in half
- 6 baby potatoes,scrubbed,skins on
- 1/2 lb pearl onions, blanched and peeled
- whole frying chicken,4-41/2 lbs
- salt and pepper
1Soak top and bottom of 3-1/4-quart (3.25 L) clay cooker in water for 30 minutes; drain. Line bottom and sides of cooker with parchment paper.
Combine olive oil, rosemary, thyme, sage, and lemon juice in a large zip-top bag. Squish to combine. Add garlic cloves, carrots, potatoes, and pearl onions. Seal bag and turn until all vegetables are coated. Scoop out the vegetables (reserving the marinade) and place them around the outer edge of the clay cooker, leaving room for the chicken in the center.
Use the remaining marinade to coat the chicken, rubbing it into the skin. Place the chicken in the center of the clay cooker, breast-side up. Sprinkle chicken and vegetables generously with salt and pepper. Cover.
Place in a cold oven and set temperature to 475 degrees F. (250 degrees C.). Bake until chicken is tender and juices run clear when thigh is pierced, about 1-1/4 hours. Remove cover and bake an additional 5 to 10 minutes until chicken is crisp and brown.