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Roast Clay-Pot Lemon Chicken with Garlic and Chilli

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A succulent whole chicken roasted in a clay pot with lemon, garlic, chilli, and thyme. The covered cooking method keeps the meat juicy, while a final uncovered roast crisps the skin. A zesty mustard-lemon sauce forms naturally from the pan juices.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 20 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Ingredients

  • 1 whole chicken (about 2 kg), cleaned, thoroughly dried, excess fat trimmed
  • 3 medium lemons (zest of all 3, juice of 2 lemons — about 120 ml, 1 whole lemon for cavity)
  • 1 teaspoon Dijon mustard (about 5 g)
  • 2 large echalion shallots, peeled and quartered lengthways (about 160 g)
  • 1 bulb garlic, separated into cloves, skins left on (about 12–14 cloves)
  • 1 large sprig fresh thyme
  • 1 large red chilli, finely sliced (about 10–15 g)
  • 1 small red onion, peeled and halved (about 120 g)
  • 10 g butter, cut into thin slivers
  • 1 teaspoon Aleppo pepper (about 2 g)
  • 1 1/2 teaspoons fine sea salt (about 9 g), plus more if needed
  • 1/2 teaspoon freshly ground black pepper (about 1 g)

Instructions

  1. If using a clay pot with a porous lid, soak the lid in cold water for 30 minutes, then drain.
  2. Pat the chicken very dry, inside and out. Trim any loose skin or excess fat.
  3. Zest all 3 lemons. Juice 2 lemons into a small bowl (about 120 ml). Whisk in the Dijon mustard until fully combined.
  4. Prick the whole lemon all over with a fork and place it into the chicken cavity with the halved red onion.
  5. Scatter half the garlic cloves, all the shallots, the sliced chilli, and the thyme over the base of the clay pot.
  6. Place the chicken on top. Pour the lemon-mustard mixture over it.
  7. Season the chicken with sea salt and black pepper. Sprinkle Aleppo pepper over the top.
  8. Scatter lemon zest over the chicken. Lay butter slivers over the breast and legs. Tuck remaining garlic cloves around the chicken.
  9. Cover with the lid and place the pot on the middle shelf of a cold oven. Set the oven to 180°C and roast for 90 minutes.
  10. Remove the pot from the oven and baste the chicken with the pan juices. Cover again and roast for another 30 minutes at 180°C.
  11. Increase oven temperature to 200°C. Remove the lid and roast uncovered for 15–20 minutes until the skin is golden and crisp.
  12. Let the chicken rest for 10 minutes before carving. Spoon pan juices over the meat before serving.

Notes

  • Use a casserole dish with lid if you don’t have a clay pot.
  • Substitute thyme with rosemary or parsley.
  • Adjust chilli to taste or omit for a milder version.
  • Replace one lemon with an orange for a sweeter citrus note.
  • Add carrots or fennel to the base for extra roasted vegetables.

Nutrition

Find it online: https://savorymomskitchen.com/roast-clay-pot-lemon-chicken-with-garlic-and-chilli/