Roast Chicken from Roman Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken (roast chicken), fresh or frozen, thawed (approx. .2 kg)
- 3 tablespoon oil, (rapeseed oil)
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon salt, coarse
- 1 teaspoon pepper, colored, freshly ground
- 1 squirt lemon juice, (fresh)
- 3 onion (s)
Print Recipe
Pin Recipe Instructions
- If the roast tap is frozen, let it defrost first.
- Wash fresh or frozen chicken inside and out and pat dry.
- In a small bowl, mix the oil with salt, pepper, paprika powder and lemon juice and brush the chicken inside and out with the oil mixture. Hold back about 1 teaspoon.
- Let rest for at least 30 minutes, turning.
- Soak the top and bottom of the Römertopf completely covered for at least 30 minutes.
- Peel the onions, cut in half and place on the bottom of the Roman pot. Place the chicken breast-side down on it, put the lid on and slide it into the cold oven on the middle rack.
- Set the oven to 180 ° C top and bottom heat. After approx. 60-70 minutes (depending on the size of the chicken) remove the lid, distribute the remaining oil on the top half of the chicken, move the rack to a higher level and bake for another 10-15 minutes. If you want, you can pour off the liquid, turn the chicken and brush the other side of the skin again and let it bake for 10-15 minutes. Reduce the previous baking time to 50-60 minutes.
- It is not necessary to add liquid, the soaked pot gives off enough liquid so that the chicken is wonderfully tender. By brushing on again and the last 15 minutes without a lid, the skin becomes wonderfully crispy.
- The oven stays clean, the chicken does not dry out, but becomes absolutely juicy with a tangy, crispy skin. If you like, you can put onion and garlic halves inside the chicken before baking.
- Simple boiled potatoes and green beans with brown butter go well with this.
- Any leftovers can be enjoyed the next day as a delicious roast meat.
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