Whole chicken from the Römertopf with Provencal herbs

Estimated reading time: 4 minutes

I have had a Römertopf in the cupboard for years and to be honest, I don't use it very often... While a whole chicken from the Römertopf is so easy! All it may take is some time. You have to immerse the earthenware dishes in water for a while and then put the dish in the oven for about an hour and a half. Of course, in addition to the whole chicken from the Romertopf, you can also make other recipes in the Romertopf. I think I have a German version because mine says Schlemmertopf haha. romertopf recipes

And this is how you make the whole chicken from the römertopf:

 -First: Don't preheat your oven!

-Take the free-range chicken, you can do this the night before. This way you can season the chicken and it can penetrate the meat well. Take a bowl and add the salt, pepper, paprika powder and Provencal spice mix with some olive oil. Make a tasty marinade with it and rub the entire chicken thoroughly with it. On the inside and outside, then put it in the refrigerator until the next day.

-Take in the römertopf and soak it in cold water for about half an hour.

Whole chicken from the Römertopf

-Clean the potatoes and also peel and cut the kohlrabi into small cubes. Peel the shallots and cut them in half. Remove the skins from the garlic cloves.

- Then cut the lemon into quarters and now take the chicken, fill the hollow chicken with the rosemary sprigs and 3 quarters of lemon. Now take the römertopf and place a bed of small potatoes, shallots, garlic and kohlrabi in the bottom. Place the whole chicken on this. Fill it around the chicken with the rest of the vegetables that are left. Squeeze 1 quart of lemon over the chicken and close it with the lid.

-Now place the whole chicken with the römertopf in the oven for one and a half hours, the last fifteen minutes you can remove the lid to give the chicken a nice brown color. You put the römertopf in the oven cold and only then set the temperature to 200 degrees. This prevents the earthenware dishes from cracking and breaking.

Whole chicken from the romertopf

Finally, remove the chicken with the römertopf from the oven and place it on trivets (not on a cold surface), take a large carving knife and cut off everyone's favorite piece of chicken. Serve with the fried vegetables

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Whole chicken from the Römertopf

Of course you can also make other recipes in the römertopf in addition to the whole chicken from the romertopf.

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Hallway: Main dish

Kitchen: European

Keyword: chicken, römertopf

Preparation time: 15 minutes minutes

Preparation time: 1 hours hours 30 minutes minutes

Total time: 1 hours hours 45 minutes minutes

Servings: 4 people

Author: Francine

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You need:

Römertopf

oven

carving knife

Ingredients:

1x2x3x

• 1 free-range chicken
• 200 gram baby potatoes
• 1 kohlrabi
• 6 toes Garlic
• 6 small shallots
• 3 twigs rosemary
• 1 big lemon
• paprika powder
• salt
• peper
• olive oil
• Provencal spice mix

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

• First: Do not preheat your oven!
• Add the free-range chicken, you can do this the night before. This way you can season the chicken and it can absorb well into the meat. Take a small bowl and add the salt, pepper, paprika and Provencal herb mix with some olive oil. Make a nice marinade with it and coat the whole chicken well with it. Inside and out, then put it away in the fridge until the next day.
• Add the römertopf and soak it in cold water for about half an hour.
• Clean the potatoes and also peel and cut the kohlrabi into small cubes. Peel the shallots and cut them in half. Remove the skins from the garlic cloves.
• Then cut the lemon into quarters and now take the chicken, fill the hollow chicken with the rosemary sprigs and 3 quarters of lemon. Now take the römertopf and place a bed of small potatoes, shallots, garlic and kohlrabi in the bottom. Place the whole chicken on this. Fill it around the chicken with the rest of the vegetables that are left. Squeeze 1 quarter of a lemon over the chicken and close it with the lid. Whole chicken from the Römertopf
• Now place the whole chicken with the römertopf in the oven for an hour and a half, the last fifteen minutes you can remove the lid to give the chicken a nice brown color. You put the römertopf in the oven cold and only then set the temperature to 200 degrees. This prevents the earthenware dishes from cracking and breaking.
• Finally, remove the chicken with the römertopf from the oven and place it on coasters (not on a cold surface), take a large carving knife and cut off everyone's favorite piece of chicken. Serve with the sautéed vegetables: Delicious bites!

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Want to try more recipes like this one? Then take a look at the recipes below:

Ham with sauerkraut quiche and delicious bacon

Seasoned carrots wrapped in bacon

Asian salmon with whole wheat noodles

Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!

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