Lemon herb chicken in clay pot

Chicken second courses

I love clay pot cooking as it creates a very tender, succulent, bird. You soak the clay pot in water over night (or for at least an hour) then roast it, covered for a little over an hour; then uncover it and cook for an additional 20 mins or so to brown the skin. (You could also cut the chicken up, cover it with liquid and ingredients and cook the bird on a lower heat (about 325 degrees) for 2 hours or so and it would be juicy and delicious as well and you would not need to remove the top to crisp the skin.) The result is a juicy aromatic bird. (I used a Romertopf clay pot)