Herb And Lemon Chicken In A Clay Pot

Total Time: 2 hrs Preparation Time: 35 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 6
• 2 tablespoons unsalted butter, room temperature
• 1 1/2 teaspoons herbes de provence
• 4 lbs chicken, whole
• 1 large lemon, cut in half
• salt and pepper, to taste
• 1 medium yellow onion, peeled and cut into 8 wedges
• 1 stalk celery, cut into 8 pieces
• 1 large carrot, cut into 8 pieces
• 3 garlic cloves, peeled and left whole
• 1/2 cup chicken broth (or wine)

Recipe

• 1 mash herbes de provence into the softened butter until well blended.
• 2 rinse chicken inside and out and pat dry with paper towels.
• 3 soak clay pot and lid in cold water for 15 minutes.
• 4 meanwhile, place 1/2 lemon in cavity of chicken and truss chicken with kitchen twine. fold wings under. rub butter mixture over chicken. sprinkle with salt and pepper.
• 5 slice remaining 1/2 lemon into 3 or 4 slices.
• 6 after soaking, line bottom of pot evenly with onion, celery, carrot, garlic and lemon slices. place chicken, breast side up, on top of vegies.
• 7 pour broth over chicken and cover pot with soaked lid.
• 8 place in a cold oven and set heat at 450°f.
• 9 cook for 1 hour and 15 minutes, or until the legs move easily and skin is browned.
• 10 (lid can be removed the last 10 minutes, for crisper skin.).
• 11 transfer to a platter and let rest 10 minutes before carving. serve with the pan juices and vegies, if desired.