ROMERTOPF RECIPES ROAST BEEF RECIPES

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RöMERTOPF-ROASTED CHICKEN AND ROOT VEGETABLES RECIPE ...



Römertopf-Roasted Chicken and Root Vegetables Recipe ... image

This is the most delicious, juiciest roast chicken we’ve ever made in the F&W kitchen. The simply seasoned bird, nestled in a bed of vegetables and topped with the soaked, steam-creating Römertopf lid, starts in a cold oven, which guarantees slow-cooked flavor. Uncover the pot during the last 20 minutes of cooking for extra-crispy skin.

Provided by Mary-Frances Heck

Categories     Chicken

Total Time 2 hours 15 minutes

Yield 4

Number Of Ingredients 11

1 (3 1/2-pounds) whole chicken
5 teaspoons kosher salt, divided
2 teaspoons black pepper, divided
2 teaspoons black pepper, divided
1 medium shallot, peeled and halved lengthwise
1 bunch thyme sprigs plus 2 teaspoons chopped fresh thyme leaves, divided
4 small sweet potatoes, peeled and cut lengthwise into quarters
3/4 pounds baby Yukon Gold potatoes, halved
2 medium carrots, peeled and cut into 1 1/2-inch pieces
1 medium parsnip, peeled and cut into 1 1/2-inch pieces
4 garlic cloves, peeled

Steps:

  • Remove giblets from chicken; discard or reserve for another use. Season chicken all over with 4 teaspoons salt and 11/2 teaspoons pepper, making sure to season the cavity. Stuff cavity with shallot and thyme sprigs. Let stand at room temperature 30 minutes. Meanwhile, fill lid of a 4.1-quart Römertopf clay baker with water; let stand 30 minutes to allow water to soak into lid.
  • Toss together sweet potatoes, Yukon Gold potatoes, carrots, parsnip, garlic, chopped thyme leaves, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in bottom half of clay baker. Place chicken on top of potato mixture, and tuck wing tips under chicken.
  • Drain soaking water from lid. Cover chicken with lid, and place in lower third of a cold oven. Set oven temperature to 425°F, and bake until a thermometer inserted into thickest portion of breast registers 125°F, 45 to 55 minutes. Remove lid, and continue baking at 425°F until a thermometer inserted into thickest portion of breast registers 155°F, 20 to 30 more minutes. Let rest 15 minutes before carving. (Temperature will continue to rise to 165°F as chicken rests.) Serve chicken with vegetables.

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From allrecipes.com
See details


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