Romertopf Roast Chicken or Clay Pot Chicken

Remember when Bree on “Desperate Housewives” was horrified when someone maliciously told her that her chicken was dry. That was so funny but it’s not if it occurs in your home.  You work hard to put a great dinner on the table and you want sure-fire methods to make it the best.  

We have brined and marinated whole chickens, we have injected liquid into them, we have rubbed butter under the skins and then sometimes we just crossed my fingers and hoped for the best.  We knew there had to be a better way.

Baking a chicken in the oven or roasting the chicken in the oven can sometimes dry out a chicken but with a few tips, the right seasons and the perfect roaster, the chicken can be moist and delicious each and every time.

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I purchased this Romertopf clay cooker years ago but the only problem we forget we have it for months and months. We bought it when we were on vacation and stumbled upon an old shop, a store in Texas which was called  “Mercantile”, a kind of general store from days gone by.    I knew my mother had a Romertopf clay baker but had never seen one for sale.   Of course, that was before Amazon, where you can find anything.  We purchased it and then began to research how to use it.  Again this was before the internet so it was actually going to the library and search.

We have researched so many recipes on the best way to roast chicken and moist roasted chicken techniques and we have discovered a few tricks that will rock your baked chicken or roasted chicken.

And this is what we learned, Romertopf pots are like a well-seasoned cast-iron skillet, everything just tastes better cooked in a Romertopf pot.  The flavors just mingle better or something scientific like that.  The only thing we needed to research now were Romertopf baker recipes especially a Romertopf chicken recipe.

My clay pot over time has acquired a color change which indicates the character of the pot. We also have an amazing Stoneware Roaster that produces very moist Roast Chicken.  It’s a little easier to use since you do not have to soak it prior to use.

 

 

A Romertopf roast chicken is very moist but the seasonings are the king.   Make a herb butter with thyme, rosemary, and parsley and rub the outside of the skin well.  Also, lift the skin and place some of the herb butter between the skin and the meat.

 

You can’t go wrong with a Romertopf chicken baked in a Romertopf cooker or a stoneware roaster with the right seasonings.   Our Romertopf chicken is moist, well seasoned and has a crispy browned skin.

How to use a Romertopf Roaster and a Stoneware Roaster:

Scroll to the bottom for the printable recipe

Romertopf Roaster

 

Clay pots have to be submerged in water for anywhere from 20 minutes to an hour before placing them in the oven.   And NEVER NEVER use a preheated oven, always place the pot in a COLD oven and then set the temperature.

 

 

Stoneware Roaster

Stoneware Rooster is big enough for a 5lb chicken and will produce a moist chicken if cooked covered. It’s easier to use since it doesn’t need to be soaked prior to use.

If you enjoy this Chicken Recipe then also try:

• Slow Cooker Cream Cheese Chicken
• Bruschetta Chicken
• Chicken Cordon Bleu

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Print Recipe

5 from 19 votes

Clay Pot Roast Chicken

Romertopf Roast Chicken has the right seasonings to make it very moist. A Romertopf chicken baker makes one of the best clay pot chicken dishes.

Prep Time15 mins

Cook Time2 hrs

Romertopf soaking1 hr

Total Time3 hrs 15 mins

Course: Main Course

Cuisine: American

Keyword: Clay pot Chicken, Romertopf Chicken, Romertopf Roast Chicken

Servings: 4

Calories: 142kcal

Author: Evelyn

Ingredients

• 1 5 lb whole chicken
• 1 rib celery cut into 2-3 pieces
• 1/2 large red onion cut into half
• 1/2 lemon cut in two
• 4 tbsp butter room temperature
• sprigs fresh thyme
• sprigs fresh parsley
• sprigs fresh rosemary
• 2 cloves garlic minced
• 1/2 cup white wine
• 1/2 cup chicken broth
• Romertopf Roaster optional

Instructions

• If using Romertopf clay pot soak for at least 20 minutes, I usually soak it longer, about 1 hour.
• Only if using a regular roaster pan Preheat oven to 400 degrees.  (Remember always place a Romertopf roaster in a cold oven then bring to temperature.)
• Using a fork mix the butter with one minced garlic clove and 1 tablespoon of each of the herbs that you choose to use. ( I used all three) to make herb butter.
• Wash chicken and dry thoroughly.
• Gently ease up the breast skin of the chicken and spread the herb butter between the skin and the meat of the breast being careful not to pierce the skin. Also gently lift the skin of the drumsticks and spread butter under them.
• Place the lemon, celery, and onion in the chicken and any herbs that you choose.
• Season the outside of the chicken with salt and pepper.
• Tie legs together with kitchen twine
• Place chicken in roaster and pour the wine and chicken broth over the chicken. Cover with lid.
• (A) If using a clay pot Romertopf roaster place in a cold oven and set the oven temperature to 400° F . Bake for 2 hours covered until done.

  (B) If using regular Stoneware roaster bake for 65-70 minutes
  
• 11. Remove the lid and cook for 10-15 minutes longer until chicken is golden brown and thermometer registers 165° F and juices run clear.

Nutrition

Calories: 142kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 220mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 11mg | Calcium: 19mg | Iron: 1mg