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Author Notes: I have a wonderul clay pot made by Siglinda Scarpa, an amazing artist who lives in Chatham County, NC, where I live. I use it for roasting whole chickens. I used it this past Sunday and took photos. I intended to take one of the beautiful, brown, succulent product, but my husband dismantled it (I mean carved it) in 5 seconds flat, so I'm missing the last photo. —Nora
- 1 Clay pot, seasoned and large enough to hold a whole chicken, preferably a locally grown, uncaged chicken
- 1 lemon, sliced thin
- 1 medium onion, sliced thin
- 4 sprigs of fresh rosemary
- olive oil
- salt and pepper
- Oil the pot. Put most of the lemon slices and all of the onion slices in the bottom of the pot. Put the rosemary over the onion and lemon. Rinse and dry the chicken. Place it in the pot. Rub it with oil. Sprinkle with salt and pepper. Put the remaining lemon slices on top of it.
- Cover the pot. Put it in a cold oven and heat it to 500 degrees. Roast until the chicken is done. With my oven, I give it an hour from the time the oven has heated, then turn the heat off and let it sit for a while.
- Save the liquid generated during cooking and the chicken bones to make a great stock.