Roast Chicken in Clay Baker with Spring Garden Veggies & CARROTS

April 26, 2018 This week’s farm veggie recipe idea:

Roast Chicken in Clay Baker with Spring Garden Veggies & CARROTS

Included in box: carrots, parsnips, potatoes, onion


Roast Chicken in a Clay Baker

Prep time
Cook time
Total time
Wonderfully moist and juicy Roast Chicken one pot meal.
Serves: 4
  • 1 4-5 lb. whole chicken
  • 6-8 small potatoes, cut in half
  • 4-6 garlic cloves, peeled and left whole
  • 10+ baby carrots
  • 1 lg. onion cut into ⅛ths
  • 8-10 mushroom caps
  • 3 stalks celery
  • 2 potatoes
  • 1 parsnip
  • 2-3 sprigs fresh lemony thyme
  • 2-3 sprigs fresh sage
  • 2-3 sprigs fresh oregano
  • salt & pepper
  1. Completely submerge the top and bottom in water and soak for 30 minutes prior to cooking.
  2. Wash and dry chicken. Allow to come to room temperature (or about 70 degrees) before placing in oven, about 1½ hours.
  3. Put veggies and herbs in baker and place chicken on top. Sprinkle with salt & pepper.
  4. Place baker in a cold oven and then turn temp. to 450 degrees. Bake covered for 1½ hours or until skin is browned and chicken is done.
  5. Let stand for 15 minutes before carving.
Avoid drastic temperature changes with a clay baker. Always presoak baker for 30 minutes and always allow to cool before cleaning. Never use soap, only warm water and baking soda if necessary.
Based on reader feedback, I have adjusted the cooking temperature to 450 degrees.