Clay Pot Roasted Chicken & Veggies Recipe | Yummly
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Clay Pot Roasted Chicken & Veggies

FOODGURUCHANNEL
9Ingredients
90Minutes
160Calories
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Description

A savory 1-pot meal for a feast - rubbed in olive oil, herbs, sea salt, and wine, this will truly be a winner for any dinner…

Guru Tips: -Use leftover carcass to make a chicken broth or stock -Use leftover chicken to make chicken soup, quesadillas, sandwiches, pasta, or Chinese chicken salad.

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Ingredients

US|METRIC
4 SERVINGS
  • whole chicken (Any Size)
  • 3 tablespoons EVOO
  • 1 teaspoon salt (for the rub, can be flavored/blend)
  • 1 cup onions (or shallots cut in large chunks)
  • 2 cups veggies (cut in large chunks: new potatoes, winter squash, and/or carrots)
  • 1 bulb garlic (peeled, or ¼ cup of garlic cloves)
  • 1 tablespoon herbs (fresh chopped, Rosemary or Thyme)
  • 1 cup white wine (or red)
  • 1 teaspoon sea salt
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    Directions

    1. Use Romertopf Glazed Clay-Cooker to fill up, then soak top and bottom lids in water for at least 20 minutes.
    2. Remove top rack from oven so clay pot fits in.
    3. Pat chicken dry. Rub/massage with olive oil and sea salt mixture on/in/around chicken. Finally, pour on wine.
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    NutritionView More

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    160Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories160Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium1190mg50%
    Potassium180mg5%
    Protein<1g2%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate7g2%
    Dietary Fiber1g4%
    Sugars3g6%
    Vitamin A2%
    Vitamin C8%
    Calcium2%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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