Chicken baked in the pot with garlic

Chicken baked in the pot with garlic

By
From
Mark Hix On Baking
Serves
4
Photographer
Jason Lowe

Clay pots are great for cooking meat. Traditionally this method of cooking is referred to as a pot roast, with the tight-fitting lid retaining all the juices in the pot – creating a steam which helps keep your meat nice and moist. A good-quality chicken here is crucial to the end result, and generally the more you pay for your bird, the better it will be. Here I’ve used a bulb of the sweet, large jumbo or elephant garlic, though normal garlic bulbs work just fine.

Ingredients

Quantity Ingredient
1 x 1.5-2kg good-quality chicken
salt
freshly ground black pepper
1 bulb jumbo garlic
or 2-3 bulbs normal sized garlic
2 good knobs butter
a few sprigs rosemary

Method

  1. Preheat the oven to 240°C.
  2. Season the chicken inside and out, halve the garlic horizontally and place in a clay pot or casserole dish with the bird. Rub the breasts with the butter.
  3. Place the chicken in the oven and cook, uncovered, for 20 minutes. Turn the oven down to 190°C. Scatter the rosemary over the chicken, baste it with some of the juices, cover with the lid and cook for a further 40–50 minutes.
  4. To serve, simply place the pot on the table and let guests carve and help themselves, or remove the chicken from the pot and cut and joint it in the kitchen, before returning to the pot to serve.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again