Claypot Chicken Dinner with 20 cloves of garlic

barbara lentz


You don't have to use a claypot you can use a regular roasting pan. A claypot is soaked in water and put into a cold oven. This makes the meat very moist by infusing the moisture from the soaked claypot while baking.

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30 Min
2 Hr


2 Tbsp
olive oil
1 Tbsp
rosemary minced
1 Tbsp
thyme leaves minced
1/2 Tbsp
sage leaves minced
2 Tbsp
lemon juice
1/2 c
chicken broth
20 clove
garlic whole and peeled
4 medium
carrots cut into 4 inch lengths
red potatoes small cleaned and unpeeled
1 medium
onion sliced in rings
1 small
whole chicken
4 Tbsp
butter softened
salt and paprika


1soak the claypot for 15 minutes.
2Combine all ingredients except chicken, butter, paprika and salt and pour into claypot.
3Rinse and pat dry the chicken. Put a small whole onion in the cavity of the chicken. Place the butter under the skin on breasts and smooth it out
4Literally sprinkle salt and paprika over chicken. Set chicken on top of potatoes and vegetables.
5Place top on claypot and put in a cold oven. Turn oven up to 450 degrees. Bake about an hour. Reduce heat to 350 degrees and remove top of claypot. Bake another half an hour or until chicken internal temp reaches 185 degrees.
6Remove from oven. Set chicken on carving board and let rest 20 minutes. Strain drippings and discard the cloves of garlic. Cook the dripping on stove top until reduced and slightly thickened.
7Serve the chicken with potatoes and vegetables on the side with sauce drizzled over chicken.
line a sheet of foil beneath the claypot in oven this tends to sometimes boil over a bit.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American