When I look at my herb garden, I actually get hungry. Especially for roasted chicken!
These plants inspire me to figure out what to make for dinner. What I love most about roasting a chicken in my clay pot is that I can combine a variety of herbs and somehow they all sync up to produce the most interesting flavors!
Check out this handful of GEMS from my potted garden! Basil, rosemary, thyme, oregano and parsley.
The first thing to do is put them in a bowl, breathe deeply and just take in how delicious they smell… for a long while! There’s nothing so satisfying as knowing you grew them. Plus I can’t get enough of their sweet aroma!
Even though the herbs are coming from my own garden, I wash them thoroughly before sticking them in the blender.
Starting off with my favorite salt, pink Himalayan because of all its health benefits, the ingredients go in the blender one by one.
Herbs, garlic cloves, butter...
Wine, lime and orange juice…
It’ll end up looking something like this creamy concoction.
Pour it over the chicken inside the clay pot.
And simply arrange the onion wedges over the roaster.
Stick it in the oven and wait a few minutes until your entire home smells like magic!
clay pot roasted chicken with fresh herb sauce
1 hour 45 minutes
Clay pot cooking creates the most tender and succulent chicken you’ll ever have. The clay pot maintains the moistness of the meat. You may never want to cook it any other way.
4 lb whole chicken
2 tbsp butter, melted
1 head garlic, peeled and left whole
1 lime, juiced
1 orange, juiced
fresh herbs including rosemary, thyme, oregano, parsley and/or basil, washed
½ cup white wine
1 teaspoon high quality salt
1 medium onion any color, peeled and cut into wedges
Soak the clay pot and lid in cold water for 15 minutes. Empty the pot and drain well. In a blender combine herbs, butter, garlic cloves, lime and orange juice, wine and salt. Blend until smooth and set aside.
Rinse chicken inside and out and pat dry with paper towels.Place a few pieces of onion in the cavity of the chicken.Pour the herb mixture over the chicken. Arrange the rest of the onion wedges around the chicken and cover the pot with the soaked lid.
Place the pot in the oven at 400 degrees. Cook for 1 hour and 30 minutes or until the skin is browned. Remove the lid and cook an extra 15 minutes for crisper skin.
Transfer to a platter and let it rest 10 minutes before carving. Be sure to serve with the juices juices from the pot, preferably over rice, quinoa, potatoes or any starchy vegetable.