Olive Tap Clay Pot Lemon Chicken
- 1 4-5 lb. good quality chicken
- 3 T. The Olive Tap’s Sorrento Lemon Olive Oil, plus 1 T. divided
- 1 heaping T. fresh oregano, chopped, or 1 1/2 t. dry
- 1 T. fresh rosemary, chopped, or 1 t. dry
- 3 garlic cloves, chopped (not minced)
- 2 t. salt, divided
- 1 t. fresh ground pepper
- 2 large onions, cut in quarters
- 3 or 4 red potatoes, sliced lengthwise into quarters
- 1 lemon cut into quarters
- ½ lemon, juiced
- ½ C. white wine
If you do not have a clay pot, you will get good results from an enameled Dutch oven (Staub or LeCruset), but you will have to reduce the temperature to around 400 degrees, and monitor cooking time with a meat thermometer. I find cooking times vary greatly depending on the size and type of pot, oven variations, etc. The only reliable way to know the bird is done, but not overdone is to use a meat thermometer. If you do not have Olive Tap’s Sorrento Lemon Olive Oil, use an Extra Virgin Olive Oil and add about a teaspoon of lemon zest to the herb mixture.
If using unglazed clay pot, soak for 20 minutes before using. Thoroughly mix Sorrento Lemon Olive Oil, herbs, garlic, one teaspoon sea salt and one teaspoon fresh ground pepper in small bowl. Set aside.
Rinse and dry bird thoroughly and place on a large dish or pan to prepare. Taking care not to puncture the skin, starting at the tail end, separate the skin over the breast from the meat (a sharp paring knife can help get you started. When the skin is loose, slide your hand underneath to separate all the way to the neck end and down the sides toward the thigh). Evenly spread the olive oil mixture under the skin covering the entire breast.
Sprinkle the inside and outside of the bird with remaining salt and pepper. Place one onion and sliced lemon inside bird. Put the bird in the clay pot breast side up. Place remaining onion and potatoes in a bowl and toss with olive oil to coat. Put potatoes and onions in the pot around the chicken. Pour white wine over the potatoes and onions, and then squeeze lemon juice over bird. Insert a meat thermometer into the thickest part of the thigh. Place the top on the clay pot. Put into a cold oven and set the temperature to 450 degrees. Roast in oven for one hour. Remove the lid and baste bird thoroughly. Roast for about 30 more minutes and check temperature. When the thermometer reads 165 degrees, remove from oven. Let sit undisturbed for 10 minutes before slicing.
For a more golden skin, remove lid for the last 15-20 min of cooking time.
An Olive Tap Original by Rick