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Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)


Roast Chicken from Roman Pot
Roast Chicken from Roman Pot
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  1. If the roast tap is frozen, let it defrost first.
  2. Wash fresh or frozen chicken inside and out and pat dry.
  3. 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.
  4. Let rest for at least 30 minutes, turning.
  5. Soak the top and bottom of the Römertopf completely covered for at least 30 minutes.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Simple boiled potatoes and green beans with brown butter go well with this.
  11. Any leftovers can be enjoyed the next day as a delicious roast meat.